Duck Fat, Potato Chips

If you’ve never made potato chips at home, this is your sign. These Duck Fat Potato Chips are simple, elevated, and packed with flavor. While you can use any Ranch & Rifle rub, we went with our Chipotle Soy Honey (C.S.H.) for a perfect balance of heat, sweetness, and umami.

Ingredients

• Potatoes (russet or Yukon Gold work great)

• Duck fat (spray or melted)

• Ranch & Rifle Chipotle Soy Honey (C.S.H.) rub

Equipment

• Mandoline or sharp knife

• Parchment paper

• Baking sheet

• Oven

Instructions

1. Prep the potatoes
   Wash and thinly slice the potatoes using a mandoline or a very sharp knife. Thin slices = crispier chips.

2. Prep the pan
   Line a baking sheet with parchment paper and lightly spray it with duck fat.

3. Season
   Lay the potato slices in a single layer on the baking sheet. Lightly spray the tops with duck fat, then toss or sprinkle generously with Chipotle Soy Honey.

4. Bake
   Bake at 325°F for 30–35 minutes, rotating the pan halfway through. Keep an eye on them toward the end—once they start to brown, they crisp up fast.

5. Finish & serve
   Pull them when they’re golden and crispy. Let cool for a few minutes (they’ll crisp even more), then dig in.

Pro Tips

• Don’t overcrowd the pan—chips need space to crisp.

• For extra crunch, flip the slices halfway through the cook.

• Try this recipe with different Ranch & Rifle rubs to match your main dish or mood.

These chips are killer on their own, next to wild game, or piled high at your next cookout. Simple ingredients, bold flavor—just the way we like it.