BBQ Potato Chips

By | July 31st, 2017


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.

Recipe courtesy of Idaho Potato Commission

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