Description
You’ll never buy store bought chips again!
Ingredients
- FOR THE CHIPS:
- 4 whole Large Idaho Potatoes (Russets)
- 2 pints Peanut Oil
- Sea Salt, to taste
- FOR THE DIP:
- ½ cups Mayonnaise
- ½ cups Sour Cream
- ¼ cups Finely Diced Yellow Onion
- ½ teaspoons Dried Dill
- Salt And Pepper, to taste
Preparation
Wash whole potatoes. Using a mandoline or food processor, slice potatoes very thinly and place into cold water to soak for 30 minutes.
In the meantime, make the dip by stirring all ingredients together. Refrigerate.
Heat peanut oil in large pot or Dutch oven over medium to medium high heat.
Dry potato slices well. Divide into 4 batches and fry 1 batch at a time, stirring occasionally to cook evenly (see note). After 3-5 minutes, potatoes should be brown and looking a lot like chips. Drain with a slotted spoon and place onto paper towels. Sprinkle with sea salt immediately and repeat with remaining batches. Serve with cold dip.
Note: Just to ensure the oil is at the correct temperature, place one potato slice into the hot oil. If nothing happens, it’s not hot enough. Increase temperature. If the potato slice sizzles violently, the oil is too hot. Reduce temperature. You want the potato slice to sizzle evenly and constantly but never violently.
