Homemade Potato Chips and Dip
Homemade potato chips are so easy, they’re barely worth a recipe, right? You slice potatoes thin, and fry; ideally after you’ve fried something else, so that olive oil goes farther.
Alright, so you don’t have to use olive oil. But I really do love how it tastes, and the chips fry just fine.
So your oil is heating up on the stove in a shallow pan, and now you slice the potatoes. Only, slicing potatoes thin enough to get nice and crispy is hard. I can never manage it with a sharp knife. The solution? The potato peeler. It works perfectly every time. Your chips will be decidedly oval over circular, but they will be just the right thickness and very crispy.
Fry your (soon-to-be) chips until they’re brown and crispy. Retrieve them from the oil, and lay them on some paper oils to wick away the oil. Salt to taste.
Now for the dip. If you’re fond of a creamy dip like French Onion (I love that stuff so much!) then your homemade base is really simple. Mix equal parts sour cream and mayonnaise, and thin to the desired consistency with milk or whey. Then add your favorite spices.
I often just put garlic powder in my homemade dip. Chives and dill are wonder too! The ratio is one part spice to four parts sour cream and mayonnaise.
Enjoy your homemade potato chips and dip. Yum!