BBQ Potato Chips
How good are these crispy homemade potato chips? They're smoking good! Thinly sliced potatoes are fried in clarified butter then tossed with a bit of Champagne vinegar and a smoky barbecue spice mixture. Recipe courtesy of Chef Ken Callahan, Blue Smoke, New York, NY.
4 Idaho® potatoes, thin sliced lengthwise
2 pounds melted, clarified butter* (See How to Clarify Butter)
1 tablespoon plus 1 teaspoon ancho chili powder
1 tablespoon plus 1 teaspoon smoked paprika
2 teaspoons your favorite barbecue sauce
1 tablespoon plus 1 teaspoon Champagne vinegar
1 tablespoon plus 1 teaspoon sea salt (or as desired)
1 cup fresh cilantro (leaves only), chopped and slightly chilled
- Slice potatoes and soak in cold water.
- Combine dry spices and barbecue sauce; put mixture into a labeled shaker container or plastic baggie.
- Heat clarifed butter* to 360°F (180°C) in a deep-fat fryer or large, deep saucepan.
- Drain and dry potato slices well and cook in hot clarified butter* until golden brown; turn several times.
- Drain chips well on paper towels after frying.
- In a large bowl, toss lightly with vinegar, then season with spice mixture. Garnish with chopped cilantro.
*Or substitute with peanut, avocado, canola or other vegetable oil, if desired.
Recipe and photograph provided courtesy of Idaho Potato Commission.