Delphas BBQ Potato Chips

How to make Delphas BBQ Potato Chips Recipe - 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. unknown

Ingredients:
1 gallon (4 L) water
1/4 cup (60 ml) cider vinegar
4 baker or Russet potatoes, scrubbed clean but not peeled
3 quarts (3 L) oil, for frying
Cimmaron Doc’s Bar-B-Q Seasoning (see Resources, page 201), or your favorite barbecue spice

SPECIAL EQUIPMENT:
Deep fryer, optional; mesh skimmer, or spider; mandoline
Fill a tub with water and vinegar.

Method:
Using a mandoline, slice potatoes crosswise, 1/16-inch (2 mm) 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 to 360°F (180°C to 182°C). 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. YIELD: 4 to 6 servings