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

Procedure:

• 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