Jul 14 2026
Restaurants›Bar Cart Lounge And Restaurant›Chips & Dip Recipe

Chips & Dip Recipe

Inspired by Bar Cart Lounge And Restaurant
Time1h
Serves4

Pub style kettle chips, seasoned sour cream

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Ingredients

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Chips

Dip

Method

Chips

  1. 1

    Prepare the Potatoes

    Wash and peel the Russet potatoes. Slice them thinly (about 1/8 inch thick) using a mandoline or a sharp knife.

  2. 2

    Soak the Potato Slices

    Place the sliced potatoes in a bowl of cold water and let them soak for at least 30 minutes to remove excess starch. Drain and pat them dry with paper towels.

  3. 3

    Heat the Oil

    In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

  4. 4

    Fry the Chips

    Working in batches, carefully add the potato slices to the hot oil. Fry for about 3-5 minutes or until golden brown and crispy. Remove them with a slotted spoon and drain on paper towels.

  5. 5

    Season the Chips

    While the chips are still warm, sprinkle them with sea salt, paprika, and garlic powder to taste.

Dip

  1. 6

    Mix the Dip Ingredients

    In a medium bowl, combine the sour cream, chopped chives, lemon juice, garlic powder, salt, and black pepper. Mix well until all ingredients are evenly blended.

  2. 7

    Chill the Dip

    Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

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