Homemade Kettle Chips with Onion Dill Dip
User Reviews
5
Homemade Kettle Chips with Onion Dill Dip
Description
This recipe starts by thinly slicing Russet potatoes using a mandoline or food processor, then soaking the slices in cold water to remove excess starch. The potato slices are patted dry and fried in batches in peanut oil heated between medium and medium-high to achieve the right crispness and golden color. Sea salt is sprinkled immediately after frying to enhance flavor.
The onion dill dip is made by combining sour cream, mayonnaise, finely diced yellow onion, dried dill, salt, and black pepper. It provides a creamy and herbaceous complement to the salty, crunchy chips, balancing the texture and flavors.
The combination of kettle-cooked chips and the fresh dip makes this recipe a satisfying snack or appetizer with a homemade touch. It is suitable for sharing at parties or enjoying with a sandwich for a casual meal.
Frying potato slices in batches at the correct oil temperature ensures even cooking without greasy chips. Test oil temperature by frying one slice first: it should sizzle evenly but not violently. Using a wire rack or paper towels helps drain excess oil after frying.
Ingredients
for the chips-
- 4 large potato Russets, Idaho variety
- 2 pints peanut oil
- salt sea salt
for the dip-
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup yellow onion finely diced
- 1/2 teaspoon dill dried
- salt to taste
- black pepper to taste
Instructions
- 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 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 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 1254 kcal
% Daily Value*
| Calories | 1254kcal | 63% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 131g | 202% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 13mg | 4% |
| Sodium | 106mg | 4% |
| Potassium | 471mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 6.6mg | 7% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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