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Barbecue Potato Chips

Serves4
IngredientsPotatoes
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.

Ingredients

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

Steps

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

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