Ingredients Jump to Instructions ↓

  1. 2-3 medium to large Idaho potato es

  2. 1 teaspoon Ancho Chile powder

  3. 1 teaspoon smoked paprika

  4. 1/2 teaspoon Magic Dust

  5. 2 tablespoons butter , melted

  6. 1 teaspoon champagne vinegar

  7. 1 teaspoon jalapeño Tabasco

  8. 1 teaspoon kosher salt Vegetable oil to fry chips

Instructions Jump to Ingredients ↑

  1. For Spice Mix Measure out chile powder, paprika, Magic Dust and salt and combine in a small mixing bowl For the Chips Peel potatoes Slice potatoes longways 1/16 of an inch thick on a slicer or Japanese mandolin. Soak in water to remove any excess starch. Whisk together butter, jalapeño Tabasco and vinegar in a glass measuring cup. Fry chips at 300° stirring constantly until golden brown. Drain on paper towels. Place potato chips in a large bowl. Pour butter, Tabasco and vinegar mixture along the side of the bowl and toss the chips. When the chips are well coated withe mixture, add spice mix a little at a time until you achieve the desire level of spice. Remove from mixing bowl and place chips on a platter. Place platter in a warm dry place to allow the chips to become crisp again. Serve hot.


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