Homemade Kettle Chips with Onion Dill Dip

Homemade Kettle Chips with Onion Dill Dip is a gluten free and lacto ovo vegetarian side dish. This recipe serves 4 and costs $2.51 per serving. One portion of this dish contains approximately 6g of protein, 263g of fat, and a total of 2510 calories. 15348 people found this recipe to be delicious and satisfying. It is perfect for The Super Bowl. A mixture of Salt & Pepper, idaho potatoes, yellow onion, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Laurens Latest. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 66%. This score is pretty good. If you like this recipe, you might also like recipes such as Caramelized French Onion Dip with Homemade Potato Chips, Creamy Dill Dip with Pita Chips, and French Onion Dip and Chips.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. 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.

2. 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.

3. Drain with a slotted spoon and place onto paper towels. Sprinkle with sea salt immediately and repeat with remaining batches.

4. 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:

covered percent of daily need