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Delpha's BBQ Potato Chips

Source of Recipe

From "Wicked Good Burgers" by Andy Husbands


Recipe Introduction

"Trust us. When our friend and IQUE teammate John Delpha is cooking, you better get to the table quickly. A large plate of these chips disappears mighty fast. Serve with beer."

List of Ingredients

• 1 gallon water
• ¼ cup cider vinegar
• 4 Baker or Russet potatoes, scrubbed clean but not peeled
• 3 quarts oil, for frying
• Cimmaron Doc's Bar-B-Q Seasoning or your favorite barbecue spice

Special Equipment:
• Deep fryer (optional); mesh skimmer; mandoline


Recipe

Fill a tub with water and vinegar.

Using a mandoline, slice potatoes crosswise, 1/16-inch thick. Place in the water/vinegar solution for at least 30 minutes to prevent oxidizing. Drain.

In a deep fryer or deep saucepan, heat the oil to 350°F to 360°F. One by one, drop the potatoes into oil, cooking 15 to 20 at a time so as not to overcrowd them. With a mesh skimmer or spider, gently move the chips around to ensure even cooking.

Cook for 2 to 3 minutes until light golden (the chips will continue to cook a bit as they cool). Using the skimmer, transfer the chips to a plate lined with paper towels.

Transfer to a bowl and immediately season with Bar-B-Q Seasoning. Toss the chips and season again to ensure good coverage. Repeat until all potatoes are fried. Serve immediately.

Makes 4 to 6 servings