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 information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Mix together the paprika, ground ancho, cumin, salt, onion and garlic powders, brown sugar, and pepper in a small bowl.
Step 2
Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying.
Step 3
Heat the oil in a large saucepan until it reaches 375°F on a deep-fat thermometer. Fry the potatoes in small batches until golden brown on both sides, turning once, 1 1/2 minutes total. Remove with a slotted spoon and place on a brown paper bag or another baking sheet lined with paper towels to drain. Season immediately with the barbecue seasoning.
