Monday - Sunday
6:00 am to 10:00 pm
BBQ Potato Chips
Courtesy of Idaho Potato Commission 4 Servings • 15 Min. Prep Time • 10 Min. Cook Time| Ingredients |
|---|
| 4 Idaho® 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 |
Directions:
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
