Lemon-Caper Potato Chips

Ingredients

• 1 (3-ounce) jar capers packed in brine, strained
• 1 tablespoon grated lemon zest (from 1 lemon)
• 1 (8-ounce) bag kettle-cooked potato chips

Steps

1. Preheat oven to 200°F. Line a rimmed baking sheet with a layer of paper towels. Spoon the strained capers onto the baking sheet, top with another paper towel, and gently rub the towel around to dry the capers. Line another rimmed baking sheet with parchment paper. Transfer the capers to the parchment-lined baking sheet in an even layer. Place capers in the oven and bake until capers are shriveled to half their size and completely dry, about 3 hours. Turn off oven and let capers cool in the oven. Transfer capers to a food processor and grind into a powder.
2. Preheat oven to 400°F. Arrange the chips on a rimmed baking sheet in a single layer. Bake for 5 minutes (you just want to heat them up so the oils come to the surface; it makes the seasoning adhere to the chips a bit better).
3. Remove the baking sheet from the oven, and sprinkle the caper powder and lemon zest evenly over the chips. Transfer the chips to a bowl and serve.