Photo: Idaho Potato Commission

From Chef Jean-Paul Pourgeoin, Blue Smoke, New York City. Yield: varies.

4 russet potatoes, thinly sliced lengthwise
2 lb. melted clarified butter
1 Tbsp. 1 tsp. ancho chili powder
1 Tbsp. 1 tsp. smoked paprika
2 tsp. barbecue sauce
1 Tbsp. 1 tsp. champagne vinegar
1 Tbsp. 1 tsp. salt
1 cup cilantro, chopped and slightly chilled

Slice potatoes and hold in water. Combine dry spices and barbecue sauce. Put mixture into labeled shaker or a plastic zip-lock bag. 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 a metal bowl, toss lightly with vinegar, then with spice mixture. Top with cilantro.