Chips and dip might seem like a cop out appetizer, but not if you make the goods from scratch. Easily impress by elevating the most mundane snacks to homemade status. It only takes minutes to fry up potato slices and the results are far superior to any bag of kettle chips we’ve tried. Paired with savory dips, like a creamy blue cheese dip, these homemade potato chips take on new flavors and leave you embarrassed for even contemplating buying that French onion soup packet. Not to mention, if your snacks are homemade, no one is going to question the integrity of what you’re serving from the bar.
- 1 quart canola oil
- 1 pound russet potatoes
- kosher or sea salt
- Line a baking sheet with paper towels and set aside.
- In a large Dutch oven, heat oil over medium-high heat until a deep-fry thermometer registers 325 degrees.
- Meanwhile, using a mandoline or sharp knife, thinly slice potatoes, leaving skin on, to 1/8 inch thick slices. Loosely cover potatoes with a damp paper towel to prevent discoloration.
- Add about 10 slices, one at a time, to the hot oil. Continuously stir potatoes until golden brown and crispy.
- Using a spider or slotted spoon, remove chips and transfer to paper-towel lined baking sheet.
- Allow heat to return to 325 degrees and repeat until all slices have been fried. Immediately sprinkle chips with salt and serve.