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We'll say it: These might just be the absolute best barbecue chips north of the Mason-Dixon Line. Because they're seasoned with one of the best BBQ rubs out there.
Lillie's Q "Carolina Dirt" rub – inspired by the clay-colored soil found in the Carolinas – has helped make the Chicago restaurant a household name. And we're pretty sure these light, crunchy potato chips flavored with layers of chipotle, cumin, mustard, ancho chile, garlic and brown sugar are going to spread the good word to the rest of the country.
With more smoke than sweet, the recipe strikes the right chord between mouth-watering savoriness and that classic kettle chip treatment. Also: A little spicy!
Tip of the Tongue
Serve these with anything straight off the grill for an extra hit of crunch and smoky flavor. Also makes an excellent crumbled topping with a dollop of sour cream on a bowl of bean chili.
Select potatoes, cottonseed oil, chipotle, celery, cumin, yellow and brown mustard, coriander, ancho chile, sugar, oregano, onion, paprika, chili powder, garlic, black pepper, brown sugar, salt, cinnamon
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