Start by washing the russet potato thoroughly. If you prefer, peel the potato; however, leaving the skin on enhances the texture and adds nutrients.

Next, using a sharp knife or a mandoline slicer, slice the potato thinly, aiming for about 1/8 inch thickness.

Once the potatoes are sliced, place them in a bowl of chilled water. Let them soak for at least 30 minutes. This step helps remove excess starch, ensuring that the chips turn out extra crispy.

While the potatoes soak, prepare your barbecue seasoning. In a small bowl, mix the onion granules, granulated garlic, smoked paprika, brown sugar, chili flakes, black pepper, and fine sea salt. Set aside.

After soaking, drain the water and spread the potato slices on a clean kitchen towel. Pat them dry thoroughly. Excess moisture will prevent them from achieving that glorious crunch.

For Frying: Heat oil in a deep frying pan to about 350°F (175°C). Carefully drop a few potato slices into the hot oil.

Fry until they are golden brown, about 4-5 minutes. Remove the chips with a slotted spoon and place them on a paper towel to drain. While the chips are hot, sprinkle them immediately with your barbecue seasoning mix.

For Baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange potato slices in a single layer on the sheet. Lightly brush the tops with olive oil, then sprinkle with the seasoning.

Bake for about 15-20 minutes or until the edges are crisp and golden, flipping halfway through.

Once cooked, let the chips cool slightly. This helps with that delightful crunch. Serve them warm or store them for later enjoyment.