19 Spicy Buffalo Chips Delightful Recipes

Craving that perfect kick of heat and crunch? Look no further! Our 19 Spicy Buffalo Chips Delightful Recipes are here to turn up the flavor on snack time, game day, or even a quick weeknight dinner. From loaded nachos to crispy baked twists, these fiery bites will have you reaching for more. Get ready to spice things up—your taste buds will thank you!

Classic Buffalo Chips with Blue Cheese Dip

These crispy, spicy potato chips with cool blue cheese dip are the ultimate game-day snack—bold, crunchy, and totally addictive.

Ingredients:

• 2 large russet potatoes, thinly sliced (1/8-inch thick)
• 3 tbsp hot sauce (like Frank’s RedHot)
• 2 tbsp melted unsalted butter
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 cup sour cream
• 1/4 cup crumbled blue cheese
• 1 tbsp lemon juice
• 1 tbsp chopped fresh chives

Instructions:

1. Preheat oven to 400°F. Line two baking sheets with parchment paper.
2. Toss the potato slices with 2 tbsp hot sauce, melted butter, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp salt until evenly coated. Arrange in a single layer on the baking sheets.
3. Bake for 20–25 minutes, flipping halfway, until golden and crisp. Let cool slightly—they’ll crisp up more as they sit.
4. Meanwhile, mix sour cream, blue cheese, remaining 1 tbsp hot sauce, lemon juice, and chives in a bowl. Season with a pinch of salt.

The magic here? The chips get extra crunch from baking (not frying!) and the dip’s tang balances the heat perfectly.

Tip: For extra-thin chips, use a mandoline—just watch those fingers!

Spicy Ranch Buffalo Chips

These crispy, spicy ranch-drenched potato chips are the ultimate game-day snack—packed with bold flavor and just the right amount of heat.

Ingredients:

• 4 large russet potatoes, thinly sliced (1/8-inch thick)
• 3 tbsp olive oil
• 1 tbsp ranch seasoning mix
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/4 cup buffalo sauce
• 2 tbsp melted butter
• 1/4 cup crumbled blue cheese (optional)
• 2 tbsp chopped fresh chives

Instructions:

1. Prep the potatoes: Toss the sliced potatoes with 3 tbsp olive oil, 1 tbsp ranch seasoning, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp cayenne pepper until evenly coated.
2. Bake: Arrange in a single layer on parchment-lined baking sheets. Bake at 400°F for 20-25 minutes, flipping halfway, until golden and crisp.
3. Toss in buffalo sauce: In a bowl, whisk together 1/4 cup buffalo sauce and 2 tbsp melted butter. Gently toss the baked chips in the mixture until lightly coated.
4. Serve: Transfer to a platter and top with 1/4 cup crumbled blue cheese (if using) and 2 tbsp chopped chives.

The magic here? The ranch seasoning bakes right into the chips, so every bite is savory, smoky, and spicy—no dipping required!

Tip: For extra crunch, soak the sliced potatoes in cold water for 30 minutes before baking to remove excess starch.

Garlic Parmesan Buffalo Chips

These crispy, cheesy chips pack a punch of garlic and buffalo flavor—perfect for game day or anytime you need a crave-worthy snack.

Ingredients:

• 2 large russet potatoes, thinly sliced (1/8-inch thick)
• 3 tbsp melted unsalted butter
• 2 tbsp buffalo hot sauce
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss potato slices with 3 tbsp melted butter, 2 tbsp buffalo hot sauce, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/2 tsp salt until evenly coated.
3. Arrange in a single layer on the baking sheet. Bake for 20 minutes, flip, then bake another 10–15 minutes until golden and crisp.
4. Immediately sprinkle with 1/4 cup Parmesan cheese and 2 tbsp chopped parsley while hot.

The magic here? The buffalo sauce caramelizes into the chips, creating a tangy, crunchy bite with a garlic-Parmesan finish.

Tip: For extra crispness, soak the sliced potatoes in cold water for 30 minutes before drying thoroughly.

Cheesy Jalapeño Buffalo Chips

These crispy, spicy, and irresistibly cheesy chips are the ultimate game-day snack—packed with bold flavors and ready in minutes!

Ingredients:

• 4 large flour tortillas (10-inch)
• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 2 jalapeños, thinly sliced (seeds removed for less heat)
• 1/4 cup buffalo sauce
• 2 tbsp melted unsalted butter
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 cup chopped fresh cilantro (for garnish)
• Ranch or blue cheese dressing (for dipping, optional)

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Brush both sides of the tortillas with melted butter, then cut each into 8 wedges. Arrange in a single layer on the baking sheet.
3. Sprinkle evenly with garlic powder, smoked paprika, and salt. Bake for 8–10 minutes until lightly golden and crisp.
4. Remove from oven and drizzle with buffalo sauce. Top with cheddar, Monterey Jack, and jalapeño slices. Return to oven for 3–5 minutes until cheese melts.
5. Garnish with cilantro and serve warm with ranch or blue cheese dressing.

The magic here? The tortillas crisp up like chips but stay sturdy enough to hold all that gooey, spicy goodness. Perfect for scooping up extra sauce!

Tip: For extra crunch, broil for 1–2 minutes at the end—just watch closely to avoid burning.

BBQ Buffalo Chips with Smoked Paprika

These crispy, smoky chips are a game-day snack with a kick—perfect for dunking in cool ranch or blue cheese dressing.

Ingredients:

• 2 large russet potatoes, thinly sliced (1/8-inch thick)
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 cup BBQ sauce (for tossing)

Instructions:

1. Preheat oven to 400°F. Line two baking sheets with parchment paper.
2. Toss the potato slices with 2 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp salt until evenly coated.
3. Arrange in a single layer on the baking sheets. Bake for 20 minutes, flip, then bake another 10–15 minutes until golden and crisp.
4. Transfer chips to a bowl and gently toss with 1/4 cup BBQ sauce until lightly coated (they’ll soften slightly but crisp up as they cool).

The double-hit of smoky paprika and tangy BBQ sauce makes these chips irresistible—they’re like a cross between a chip and a wing!

Tip: For extra crunch, leave the skins on the potatoes and slice them with a mandoline.

Loaded Buffalo Chips with Bacon and Cheddar

These crispy, cheesy, spicy-loaded potato chips are the ultimate game-day snack—packed with bold buffalo flavor, smoky bacon, and melty cheddar.

Ingredients:

• 4 cups thick-cut potato chips (like kettle-cooked)
• 6 slices bacon, cooked and crumbled
• 1 cup shredded sharp cheddar cheese
• 1/3 cup buffalo sauce
• 1/4 cup sour cream
• 2 tbsp chopped fresh chives
• 1/2 tsp garlic powder

Instructions:

1. Preheat oven to 375°F. Spread potato chips in an even layer on a parchment-lined baking sheet.
2. Drizzle buffalo sauce evenly over chips, then sprinkle with garlic powder. Top with shredded cheddar and crumbled bacon.
3. Bake for 8–10 minutes until cheese is bubbly and edges of chips are golden.
4. Remove from oven and dollop with sour cream. Garnish with fresh chives.

The magic here? The chips stay surprisingly crisp under all that goodness—no soggy bites!

Tip: For extra heat, mix a dash of hot sauce into the sour cream before topping.

Sweet Chili Buffalo Chips

These crispy, spicy-sweet potato chips are the ultimate game-day snack—packed with bold buffalo heat and a sticky-sweet chili glaze.

Ingredients:

• 2 large russet potatoes, thinly sliced (1/8-inch thick)
• 3 tbsp olive oil
• 1/4 cup buffalo hot sauce
• 2 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt

Instructions:

1. Preheat oven to 400°F. Toss potato slices with 2 tbsp olive oil and 1/2 tsp salt until evenly coated. Arrange in a single layer on parchment-lined baking sheets.
2. Bake for 20 minutes, flip chips, then bake another 10–15 minutes until golden and crisp.
3. Meanwhile, whisk together buffalo hot sauce, honey, 1 tbsp olive oil, garlic powder, and smoked paprika in a small saucepan. Simmer over low heat for 3 minutes until slightly thickened.
4. Toss baked chips in the warm glaze until fully coated. Return to the oven for 5 minutes to set the glaze.
5. Let cool 5 minutes—the glaze will crisp up as it cools. Serve warm.

The magic here? That glossy, crackly glaze clings to every ridge of the chips, giving you fiery crunch in every bite.

Tip: Use a mandoline for paper-thin slices—the thinner the chip, the crispier the result!

Buffalo Chips with Sour Cream and Chives

These crispy, spicy potato chips get a cool, tangy finish with a dollop of sour cream and fresh chives—perfect for game day or a crunchy snack.

Ingredients:

• 2 large russet potatoes, thinly sliced (1/8-inch thick)
• 3 tbsp unsalted butter, melted
• 2 tbsp hot sauce (like Frank’s RedHot)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 cup sour cream
• 2 tbsp fresh chives, finely chopped

Instructions:

1. Preheat oven to 400°F and line two baking sheets with parchment paper.
2. In a bowl, whisk together melted butter, hot sauce, garlic powder, smoked paprika, and salt. Toss potato slices in the mixture until evenly coated.
3. Arrange potatoes in a single layer on baking sheets. Bake for 20–25 minutes, flipping halfway, until golden and crisp.
4. While chips bake, stir chives into sour cream. Serve warm chips with a generous spoonful of the herbed sour cream.

The contrast between the fiery, smoky chips and the cool, creamy dip is downright addictive—you’ll want to double the batch!

Tip: For extra crunch, let the chips cool on the baking sheet for 5 minutes before serving.

Cajun-Style Buffalo Chips

These crispy, spicy potato chips pack a Cajun kick—perfect for game day or whenever you need a bold snack with serious crunch.

Ingredients:

• 2 large russet potatoes, thinly sliced (1/8-inch thick)
• 3 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp cayenne pepper (optional, for extra heat)

Instructions:

1. Prep: Preheat oven to 400°F. Soak the sliced potatoes in cold water for 10 minutes, then pat very dry with towels (this ensures crispiness!).
2. Toss: In a large bowl, combine the potatoes with 3 tbsp olive oil, 1 tbsp Cajun seasoning, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp cayenne pepper (if using). Toss until evenly coated.
3. Bake: Arrange slices in a single layer on parchment-lined baking sheets. Bake at 400°F for 20–25 minutes, flipping halfway, until deeply golden and crisp at the edges.
4. Cool: Let chips rest on the sheet for 5 minutes—they’ll crisp up even more as they cool.

The double-hit of Cajun seasoning and smoked paprika gives these chips a smoky, garlicky depth that store-bought versions just can’t match.

Tip: For extra-thin chips, use a mandoline slicer (carefully!) or the slicing side of a box grater.

Buffalo Chips with Avocado Crema

These crispy, spicy potato chips with cool avocado crema are the ultimate game-day snack—packed with bold flavor and ready in under 30 minutes.

Ingredients

• 2 large russet potatoes, thinly sliced (1/8-inch thick)
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 2 tbsp hot sauce (like Frank’s RedHot)
• 1 tbsp melted butter
• 1 ripe avocado
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1/4 tsp salt

Instructions

1. Prep the potatoes: Toss the sliced potatoes with 3 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp salt until evenly coated. Arrange in a single layer on a parchment-lined baking sheet.
2. Bake: Bake at 400°F for 20–25 minutes, flipping halfway, until golden and crisp.
3. Toss in buffalo sauce: Whisk together 2 tbsp hot sauce and 1 tbsp melted butter. Drizzle over the baked chips and toss gently.
4. Make the crema: Blend the avocado, 1/4 cup sour cream, 1 tbsp lime juice, and 1/4 tsp salt until smooth.
5. Serve: Pile the chips on a platter with the crema for dipping.

The contrast of fiery buffalo chips and creamy avocado crema is downright addictive—you’ll love the crunch and cooling finish.

Tip: For extra-crispy chips, soak the sliced potatoes in cold water for 10 minutes before baking to remove excess starch.

Buffalo Chips with Spicy Sriracha Mayo

These crispy, golden potato chips get a bold kick from Buffalo sauce and a creamy-cool drizzle of sriracha mayo—perfect for game day or anytime you crave a snack with serious personality.

Ingredients

• 2 large russet potatoes, thinly sliced (1/8-inch thick)
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 cup Buffalo sauce
• 1/2 cup mayonnaise
• 1 tbsp sriracha
• 1 tsp honey

Instructions

1. Preheat oven to 400°F. Toss potato slices with 3 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp salt until evenly coated.
2. Arrange in a single layer on 2 baking sheets. Bake for 20–25 minutes, flipping halfway, until golden and crisp.
3. While chips bake, whisk together 1/2 cup mayonnaise, 1 tbsp sriracha, and 1 tsp honey in a small bowl.
4. Transfer hot chips to a bowl, drizzle with 1/4 cup Buffalo sauce, and toss gently to coat. Serve immediately with spicy sriracha mayo for dipping.

The magic here? The chips stay extra-crispy even after saucing, thanks to the high-heat bake—no soggy snacks allowed.

Tip: For extra heat, add an extra 1/2 tbsp sriracha to the mayo, or sprinkle chips with cayenne before baking.

Herb-Infused Buffalo Chips

These crispy, golden chips get a bold upgrade with a shower of fresh herbs and a hint of garlic—perfect for snacking straight off the tray.

Ingredients:

• 2 large russet potatoes, scrubbed and thinly sliced (1/8-inch thick)
• 3 tbsp olive oil
• 1 tbsp finely chopped fresh rosemary
• 1 tbsp finely chopped fresh thyme
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper

Instructions:

1. Preheat oven to 400°F and line two baking sheets with parchment paper.
2. In a large bowl, toss the potato slices with 3 tbsp olive oil until evenly coated.
3. Sprinkle with 1 tbsp rosemary, 1 tbsp thyme, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Toss again to distribute the herbs.
4. Arrange slices in a single layer on the baking sheets. Bake for 20–25 minutes, flipping halfway, until deeply golden and crisp at the edges.

The fresh herbs cling to every ridge of these chips, giving them a fragrant, savory punch that store-bought versions just can’t match.

Tip: For extra crunch, let the chips cool on the tray for 5 minutes before serving—they’ll crisp up even more!

Buffalo Chips with Honey Mustard Dip

These crispy, spicy potato chips with a sweet-tangy dip are the ultimate game-day snack—easy to make and impossible to stop eating!

Ingredients:

• 2 large russet potatoes, thinly sliced (1/8-inch thick)
• 2 tbsp olive oil
• 1 tbsp Buffalo-style hot sauce
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp honey

Instructions:

1. Preheat oven to 400°F. Toss potato slices with olive oil, Buffalo hot sauce, garlic powder, smoked paprika, and salt until evenly coated.
2. Arrange slices in a single layer on parchment-lined baking sheets. Bake for 20–25 minutes, flipping halfway, until golden and crisp.
3. While chips bake, whisk together mayonnaise, Dijon mustard, and honey in a small bowl. Refrigerate until ready to serve.
4. Let chips cool slightly before serving with the honey mustard dip.

The magic here? The Buffalo sauce caramelizes slightly in the oven, giving the chips a bold, smoky-sweet kick that pairs perfectly with the cool dip.

Tip: For extra-crispy chips, soak the sliced potatoes in cold water for 30 minutes before baking—this removes excess starch!

Zesty Lime Buffalo Chips

These crispy, tangy chips are a game-changer for snack time—packed with bold buffalo flavor and a bright lime kick!

Ingredients:

• 4 large russet potatoes, thinly sliced (1/8-inch thick)
• 3 tbsp olive oil
• 1/4 cup buffalo hot sauce
• 1 tbsp honey
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• Zest and juice of 1 lime
• 2 tbsp chopped fresh cilantro (for garnish)

Instructions:

1. Preheat oven to 400°F. Line two baking sheets with parchment paper.
2. Toss the sliced potatoes with 3 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp salt until evenly coated.
3. Arrange in a single layer on the baking sheets. Bake for 20–25 minutes, flipping halfway, until golden and crisp.
4. Meanwhile, whisk together 1/4 cup buffalo hot sauce and 1 tbsp honey in a small bowl.
5. Once chips are baked, drizzle with the buffalo-honey mixture and sprinkle with lime zest and juice. Toss gently to coat.
6. Garnish with 2 tbsp chopped cilantro and serve immediately.

The magic here? The lime cuts through the heat of the buffalo sauce, creating a crave-worthy sweet-spicy balance. Tip: For extra crunch, let the chips cool on the baking sheet for 5 minutes before saucing.

Buffalo Chips with Chipotle Aioli

These crispy, spicy potato chips with smoky chipotle aioli are the ultimate game-day snack—bold flavors and crunch in every bite!

Ingredients:

• 2 large russet potatoes, thinly sliced (1/8-inch thick)
• 3 tbsp olive oil
• 1 tbsp Buffalo-style hot sauce
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 cup mayonnaise
• 1 tbsp lime juice
• 1 tsp chipotle in adobo sauce, minced
• 1/4 tsp honey

Instructions:

1. Preheat oven to 400°F. Toss potato slices with 3 tbsp olive oil, 1 tbsp Buffalo hot sauce, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp salt until evenly coated.
2. Arrange in a single layer on parchment-lined baking sheets. Bake for 20–25 minutes, flipping halfway, until golden and crisp.
3. Meanwhile, whisk together 1/2 cup mayonnaise, 1 tbsp lime juice, 1 tsp minced chipotle, and 1/4 tsp honey in a small bowl.
4. Serve chips warm with the chipotle aioli for dipping.

The magic here? The Buffalo sauce caramelizes slightly in the oven, adding a tangy kick to the chips—perfect against the creamy, smoky dip.

Tip: For extra-crispy chips, soak the sliced potatoes in cold water for 30 minutes first, then pat dry.

Buffalo Chips with Caramelized Onions

These crispy, golden potato chips get a bold upgrade with spicy buffalo sauce and sweet caramelized onions—perfect for game day or a fun snack.

Ingredients:

• 2 large russet potatoes, thinly sliced (1/8-inch thick)
• 3 tbsp olive oil, divided
• 1 tsp kosher salt
• 1/2 tsp garlic powder
• 1/4 cup buffalo sauce
• 1 large yellow onion, thinly sliced
• 1 tbsp unsalted butter
• 1 tsp brown sugar

Instructions:

1. Prep the potatoes: Toss potato slices with 2 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp garlic powder until evenly coated. Arrange in a single layer on a parchment-lined baking sheet.
2. Bake: Bake at 400°F for 20–25 minutes, flipping halfway, until golden and crisp.
3. Caramelize the onions: While potatoes bake, heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium-low. Add sliced onion and cook for 15 minutes, stirring occasionally, until soft. Stir in 1 tsp brown sugar and cook 5 more minutes until deeply golden.
4. Toss: Transfer baked chips to a bowl, drizzle with 1/4 cup buffalo sauce, and gently toss. Top with caramelized onions.

The magic here? The spicy-tangy buffalo sauce clings to each chip, while the onions add a buttery-sweet contrast—no fryer needed!

Tip: For extra crunch, broil the chips for 1–2 minutes after saucing (watch closely!).

Buffalo Chips with Smoked Gouda Sauce

These crispy, spicy potato chips dunked in a creamy smoked gouda sauce are the ultimate game-day snack—bold, cheesy, and totally addictive.

Ingredients:

• 2 large russet potatoes, thinly sliced (1/8-inch thick)
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 cup hot sauce (like Frank’s RedHot)
• 1 tbsp melted butter
• 1 cup shredded smoked gouda cheese
• 1/2 cup heavy cream
• 1/4 tsp cayenne pepper (optional)

Instructions:

1. Prep the chips: Toss potato slices with olive oil, garlic powder, smoked paprika, and salt. Arrange in a single layer on parchment-lined baking sheets.
2. Bake: Bake at 400°F for 20–25 minutes, flipping halfway, until golden and crisp. Let cool slightly.
3. Toss in buffalo sauce: Whisk together hot sauce and melted butter. Gently toss baked chips in the mixture until evenly coated.
4. Make the gouda sauce: In a small saucepan over medium heat, warm heavy cream. Add shredded gouda and cayenne (if using), stirring until melted and smooth (about 3–4 minutes).
5. Serve: Pile buffalo chips on a platter with the warm gouda sauce for dipping.

The magic here? The smoky cheese sauce cools the heat of the buffalo spice just enough—without dulling that fiery crunch.

Tip: For extra-crispy chips, soak the sliced potatoes in cold water for 30 minutes before baking (pat dry first!).

Buffalo Chips with Truffle Oil and Parmesan

These Buffalo Chips with Truffle Oil and Parmesan are the ultimate crispy, savory snack—perfect for game day or a cozy night in with a glass of wine.

• 2 large russet potatoes, thinly sliced into rounds (1/8-inch thick)
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp grated Parmesan cheese
• 1 tbsp truffle oil
• 2 tbsp chopped fresh parsley

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss the potato slices with 3 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Arrange in a single layer on the baking sheet. Bake for 25–30 minutes, flipping halfway, until golden and crisp.
4. Transfer chips to a bowl. Drizzle with 1 tbsp truffle oil, sprinkle with 2 tbsp Parmesan and 2 tbsp parsley, and toss gently.

The truffle oil adds a luxurious depth, while the Parmesan gives these chips a salty, umami kick—no one will believe they’re homemade!

Tip: For extra crunch, let the chips cool on a wire rack before serving.

Buffalo Chips with Spicy Buffalo Sauce Drizzle

These crispy, golden potato chips get a bold kick from a spicy buffalo drizzle—perfect for game day or when you’re craving something crunchy with a punch.

Ingredients:

• 2 large russet potatoes, thinly sliced (1/8-inch thick)
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 cup hot sauce (like Frank’s RedHot)
• 2 tbsp unsalted butter, melted
• 1 tbsp honey
• 1/4 cup crumbled blue cheese (optional, for topping)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 400°F. Toss the potato slices with 3 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp salt until evenly coated.
2. Arrange in a single layer on two parchment-lined baking sheets. Bake for 20–25 minutes, flipping halfway, until golden and crisp.
3. Meanwhile, whisk together 1/4 cup hot sauce, 2 tbsp melted butter, and 1 tbsp honey in a small bowl.
4. Drizzle the spicy buffalo sauce over the baked chips. Top with crumbled blue cheese (if using) and 2 tbsp chopped parsley.

The contrast of crispy chips, tangy heat, and a touch of sweetness makes these irresistible—you’ll want to double the batch!

Tip: For extra-crispy chips, soak the sliced potatoes in cold water for 30 minutes before baking, then pat dry thoroughly.

Conclusion

From crispy to cheesy, these 19 Spicy Buffalo Chips recipes are sure to satisfy every craving! Whether you’re hosting game day or just spicing up snack time, there’s a perfect pick for you. Don’t forget to try your favorites, leave a comment below, and share the love on Pinterest. Happy cooking—and even happier munching!