BBQ Potato Chips
Courtesy of Idaho Potato Commission
Servings: 4
Prep Time: 15 Min.
Cook Time: 10 Min.
Prep Time: 15 Min.
Cook Time: 10 Min.
What you need:
* 4 IdahoŽ potatoes, thin sliced lengthwise
* 2 lb. melted, clarified butter
* 1 Tbsp. + 1 tsp. ancho chili powder
* 1 Tbsp. + 1 tsp. smoked paprika
* 2 tsp. barbecue sauce
* 1 Tbsp. + 1 tsp. Champagne vinegar
* 1 Tbsp. + 1 tsp. salt
* 1 c. cilantro, chopped and slightly chilled
* 2 lb. melted, clarified butter
* 1 Tbsp. + 1 tsp. ancho chili powder
* 1 Tbsp. + 1 tsp. smoked paprika
* 2 tsp. barbecue sauce
* 1 Tbsp. + 1 tsp. Champagne vinegar
* 1 Tbsp. + 1 tsp. salt
* 1 c. cilantro, chopped and slightly chilled
What to do:
1. Slice potatoes and hold in water. Combine dry spices and BBQ sauce; put mixture into shaker or plastic baggie.
2. Heat butter to 320°F in a fryer. Dry slices well and place in fryer until golden brown; turn several times. Drain chips well after frying.
3. In metal bowl, toss lightly with vinegar, then spice mixture. Top with cilantro.
* Recipe courtesy of Ken Callahan, Chef, Blue Smoke, New York, NY
2. Heat butter to 320°F in a fryer. Dry slices well and place in fryer until golden brown; turn several times. Drain chips well after frying.
3. In metal bowl, toss lightly with vinegar, then spice mixture. Top with cilantro.
* Recipe courtesy of Ken Callahan, Chef, Blue Smoke, New York, NY