Brank's Bbq Chips Recipe

Prep and slice

Wash and peel the russet potatoes if desired. Using a mandoline or very sharp knife, slice potatoes paper-thin (about 1/16 inch). Place slices in a large bowl of cold water and soak 20 minutes to remove excess starch.

Dry slices

Drain potatoes and spread on clean kitchen towels or paper towels. Pat very dry — excess moisture will cause oil splatter. Let sit 10 minutes while you heat oil.

Heat oil

In a heavy, deep pot or dutch oven heat vegetable oil to 350°F (175°C). If you don't have a thermometer, heat until a small potato slice sizzles immediately but does not burn.

Fry chips

Fry potato slices in small batches (do not overcrowd) for 2–3 minutes per batch, turning occasionally, until golden brown and crisp. Use a slotted spoon to transfer finished chips to a paper-towel lined tray. Immediately season with kosher salt and black pepper while hot.

Cook bacon

Chop bacon into 1/4-inch pieces. In a skillet over medium heat cook bacon until crisp, about 6–8 minutes. Transfer to a paper towel to drain and cool. Reserve 1 tsp bacon fat in skillet and discard the rest or use olive oil if preferred.

Warm brisket and combine

If brisket is cold, warm shredded brisket briefly in the same skillet over medium-low heat with 1 tbsp olive oil (or reserved bacon fat) for 2–3 minutes just to heat through. Stir in cooked bacon pieces and onion powder. Taste and season lightly with additional salt if needed. Remove from heat and set aside.

Grate the sharp cheddar and monterey jack cheeses and mix together. Keep at room temperature so they melt slightly on the warm chips when assembled.

In a bowl combine shredded cabbage and carrot. In a small bowl whisk mayonnaise, apple cider vinegar, sugar, salt and pepper until smooth. Toss dressing with cabbage and carrot until evenly coated. Chill briefly (10–15 minutes) while finishing other components.

Arrange a single layer or slightly overlapping pile of warm potato chips on a large platter or individual plates.

Spoon warm brisket and bacon crumble evenly over the chips.

Scatter shredded cheese liberally over the hot brisket and chips so the heat softens the cheese. For a more melted finish, place the plated chips under a broiler for 1 minute — watch closely so chips don't burn.

Top with a few tablespoons of coleslaw to add cool crunch and balance the richness.

Drizzle BBQ sauce over the top in a thin stream, about 2–3 tablespoons per serving, or serve extra on the side.

Garnish with thinly sliced green onions and sprinkle any remaining bacon pieces.

Serve immediately with ranch dressing on the side for dipping.