Homemade Kettle Chips with Onion Dill Dip {Potato Chips}
Pretty sure I’m one of the main causes leading to the obesity epidemic. Cookies and alfredo last week and now I’m starting off this week with Kettle Chips. You’re welcome America.
I’ve never made homemade chips before, so after getting a handy dandy mandoline slicer from this little shindig, I knew I had to give it a test run.
Let me just be the first to say OMG!
OMG OMG OMG!
Mandoline=life changing. Seriously guys. BRILLIANT invention. It slices like buttuh.
Like buttuh!
It took me a few minutes to get over the whole mandoline thing. All you mandoline virgins will have the same reaction. Don’t worry. It’s completely normal. Anyways, once you get over THAT, get ready to freak out again over these chips and dip.
Holy-friggin-amazing-batman.
All you homemade kettle chip virgins will have the same reaction. Don’t worry. It’s normal.
You guys are going to just die if you try these. JUST.DIE. I know this because I died eating these. I usually don’t say anything about a recipe before my husband tries it, but I was begging him to take a bite because they really were THAT good. I was trying to think of friends we could deliver these too {because I didn’t want to eat them all single handedly} but my husband chimed in and said “these are too good to give away!!” So we definitely ate them ALL.
Don’t judge me. They were warm, crunchy and salty chips dipped into creamy, cold, oniony dip. Of course I ate them all! It’s like I won the food lottery. {Side note: If they don’t have these in heaven, I’m seriously going to have to reconsider my whole value system. Seriously.}
Anyways, homemade chips are not hard to make at all. You will be amazed at how easy they are to whip up! Honestly, the most novice chef could make these. You just need a few simple tips to get light and crispy results! Total work time for this recipe, chips and dip together, take about an hour. A little longer than I like to spend on a recipe, but these are SOOOOOOOO worth it! Try them out and see what you think! Here’s how I make them:
Start out with about four Idaho potatoes {aka Russets} and give them a good wash.
Now grab that mandoline and slice away!!
Don’t be a hero–use the guard!!
You want the potatoes to be sliced wafer thin. Once all four potatoes are sliced, soak them in cold water for about 30 minutes. This removes the starch. Getting rid of the starch is what makes a light and airy chip. Mmmm…..chips.
Now while those potatoes are soaking, make the dip by stirring everything together in a bowl. And for the love of everything good and holy– use real mayonnaise and full fat sour cream. I mean you’re making homemade potato chips. You think now is the time to use low fat mayo? Puh-lease.
Stir the dip up, put it in the fridge and let that onion work it’s magic.
Now we can preheat some peanut oil in a large pot. I’m using this Le Creuset Braiser because it is huge.
After the 30 minutes, drain your potatoes and dry them very well. Water and hot oil are not a good combo. Unless you like 3rd degree burns on your hands and/or face…in which case I say good luck with that. I spread mine out on a clean kitchen towel and dabbed the tops with paper towels.
You can see the dried potatoes don’t have any signs of water on them–just as it should be! And they are almost starch free too! Only a few more minutes away from kettle chip bliss!
Divide all those potatoes into about 4 piles–we’re going to fry these chips in batches. So, grab one of those piles and gently place into the hot oil. When the potatoes hit the oil, you want them to bubble and sizzle constantly but not out of control. Adjust heat accordingly.
After about 5 minutes, you should have some purdy lookin’ chips! Use a slotted spoon to remove them from the hot oil and place onto some paper towels. Be sure to sprinkle sea salt over top the hot chips as well. No salt = no bueno. Repeat this process with the rest of the batches.
Grab that dip out of the fridge and dig on in. Face first.
Don’t these look so much better than the kind you get at the store?
Now, excuse me while I make 17 more batches.
We beyond loved these and I’ll probably be making more soon. Like today.
Enjoy! 
Homemade Kettle Chips with Onion Dill Dip
yield: 4-6 appetizer servings
Print This Recipe
Ingredients:
for the chips-
4 large Idaho Potatoes {Russets}
2 pints peanut oil
sea salt
for the dip-
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup finely diced yellow onion
1/2 teaspoon dried dill
salt & pepper, to taste
Directions:
Wash whole potatoes. Using a mandoline or food processor, slice potatoes to be very thin and place into cold water to soak for 30 minutes.
In the mean time, 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 recipe notes} 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.
*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.
