Bam Chips

Ingredients

• Vegetable oil, for frying
• 2 Idaho potatoes, peeled, and thinly sliced
• Finely grated Parmesan, for dusting
• Essence, for dusting, recipe follows

Directions

Heat oil in a deep-fryer or in a large, heavy pot to 360 degrees F. (If using a large, heavy pot, only fill oil halfway up the sides of the pot).

Carefully add potatoes to hot oil and fry until golden brown. Remove from oil with a spider strainer or slotted spoon, and drain on plates lined with paper towels. Sprinkle with Parmesan and Essence. Serve with pork barbecue sandwiches.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Published by William and Morrow, 1993.