Baked Potato Chips With Asian BBQ Mix

Ingredients:

• 4 Idaho® russet potatoes
• 4 tablespoons olive oil
• 1/2 teaspoon fine sea salt

BBQ Mix Ingredients:

• 2 tablespoons brown sugar
• 1 tablespoon cumin powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika powder
• 1/2 teaspoon chipotle powder
• (Optional) 1/2 cayenne powder
• 1/4 teaspoon white pepper powder
• 1/4 teaspoon five spice

Directions:

1. Preheat oven to 425 °F convection. Spray or brush a thin layer of olive oil onto a large baking sheet.
2. Slice potatoes into 1/8-inch thick pieces with a mandoline or handheld slicer.
3. Add sliced potatoes into a large bowl and cover with ice water. Let sit for 5 minutes, drain, and pat dry with paper towel.
4. Bake potato slices by small batches. Place potato slices onto a large baking sheet. Brush with a thin layer of oil. Lightly sprinkle with salt.
5. Bake for 12 to15 minutes or until golden brown.
6. Sprinkle with a thin layer of the BBQ mix and gently toss to mix well. Transfer potato chips to a wire rack to cool for 5 minutes.
7. Taste for seasoning and dust with more BBQ mix as needed.
8. Bake the remaining potatoes using the same method.
9. Serve as a snack or side.