Barbecued Potato Chips

Name: Barbecued Potato Chips
Yield: serves 4 to 6
Ingredients: 1 tablespoon smoked sweet Spanish paprika; 2 teaspoons ground ancho chile; 2 teaspoons ground cumin; 2 teaspoons kosher salt; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon light brown sugar; 1 teaspoon freshly ground black pepper; 3 large Idaho potatoes, peeled and sliced lengthwise 1/8 inch thick on a mandoline; 2 quarts peanut or canola oil

December 14, 2011

We serve these chips, an all-American classic, with our Lobster Club (page 50) for lunch at Bar Americain, but you could serve them with any sandwich—or just sit in front of the TV and eat a big bowl of them on their own. Making your own potato chips and seasoning does require a little work, but the end result is definitely worth it. That said, if you don’t want to make homemade potato chips, you can substitute your favorite brand of plain potato chips, spread them in an even layer on a baking sheet, and heat in a 325°F oven for 5 minutes before tossing them in the barbecue seasoning.

Recipe notes

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