BBQ Potato Chips
New York, NY
4 Idaho® potatoes thin sliced lengthwise
2 pounds melted, clarified butter
1 tablespoon + 1 teaspoon ancho chili powder
1 tablespoon + 1 teaspoon smoked paprika
2 teaspoons barbecue sauce
1 tablespoon + 1 teaspoon Champagne vinegar
1 tablespoon + 1 teaspoon salt
1 cup cilantro, chopped and slightly chilled
Slice potatoes and hold in water.
Combine dry spices and BBQ sauce; put mixture into labeled shaker or plastic baggie.
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.
In metal bowl, toss lightly with vinegar, then spice mixture.
Top with cilantro.