facebook pixal

Barbecue Potato Chips

Menu PartSide Dish
Cuisine TypeAmerican
BBQ Potato Chips

Chef Ken Callahan

Blue Smoke

New York City

House-made potato chips on the plate immediately upscale a burger, pulled pork sandwich, fish and chips or steak frites. These are fried in melted butter rather than oil, which seals in the smoky, slightly spicy barbecue coating.


4 large potatoes, thinly sliced lengthwise

2 lb. melted, clarified butter

1 tbsp. plus 1 tsp. ancho chile powder

1 tbsp. plus 1 tsp. smoked paprika

1 tbsp. plus 1 tsp. salt

2 tsp. barbecue sauce

1 tbsp. plus 1 tsp. Champagne vinegar

1 cup chopped cilantro, slightly chilled


1. Submerge sliced potatoes in cold water; hold until ready to fry.

2. In heavy-duty plastic bag, combine chile powder, paprika and salt. Add barbecue sauce to mix.

3. Meanwhile, heat butter to 320 F in deep fryer. Dry potato slices well and fry in hot butter until golden brown, turning several times; drain well.

3. In metal bowl, lightly toss fried chips with vinegar, then toss with spice mixture. Serve warm sprinkled with cilantro.

Photo courtesy of Idaho Potato Commission

Latest Recipes

View More