Chips & House Mustard Recipe
potato chips and house made sweet and spicy mustard
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Ingredients
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House Mustard
Potato Chips
Method
House Mustard
- 1
Toast and soak seeds
In a small dry skillet over medium heat, toast the yellow and brown mustard seeds for 1–2 minutes, stirring constantly, until fragrant. Transfer seeds to a heatproof bowl and pour in the apple cider vinegar and 120 ml water. Cover and let soak at room temperature for at least 2 hours, preferably 6–8 hours or overnight for a mellower flavor and softer seeds.
- 2
Blend mustard
After soaking, transfer the seeds and liquid to a blender or food processor. Add honey, brown sugar, Dijon mustard, kosher salt, smoked paprika, crushed red pepper flakes, neutral oil, and lemon juice. Blend on medium until you reach a coarse but spreadable texture (about 20–30 seconds). For a smoother mustard, blend longer. If the mustard is too thick, add up to 2 tablespoons of water, 1 tablespoon at a time, to reach desired consistency.
- 3
Adjust and rest
Taste and adjust seasoning — add more honey for sweetness, more vinegar for brightness, or more salt if needed. Transfer mustard to a clean jar, seal, and refrigerate at least 12 hours to let flavors meld. Will keep in refrigerator for up to 3 weeks.
Potato Chips
- 4
Slice potatoes
Wash and peel (optional) potatoes. Using a mandoline or very sharp knife, slice potatoes 1.5–2 mm (about 1/16 inch) thin. As you slice, place the slices in a large bowl of cold water to remove surface starch.
- 5
Rinse and dry
Once all potatoes are sliced, drain and rinse the slices under cold running water until water runs clear. Lay the slices on clean kitchen towels or paper towels and pat completely dry. Removing surface moisture is essential for crisp chips.
- 6
Optional cornstarch dusting
If using cornstarch for extra crispness, toss the dried potato slices in a bowl with 1 tablespoon cornstarch, shaking off excess so they have a light dusting.
- 7
Heat oil
In a heavy-bottomed pot or deep fryer, heat neutral oil to 175°C (350°F). Use a thermometer to monitor temperature; too hot will brown chips before they crisp, too cool will make them greasy.
- 8
Fry in batches
Fry potato slices in small batches (do not overcrowd) for 2–3 minutes, stirring gently, until edges are golden and chips are crisp. Remove with a slotted spoon or spider and drain on paper towels. If chips are not fully crisp after cooling slightly, return to oil for 30–60 seconds at 190°C (375°F) to finish.
- 9
Season
While still warm, sprinkle chips with fine sea salt and ground black pepper to taste. Transfer to a serving bowl.
- 10
Serve
Spoon 3–4 tablespoons of house mustard into a small ramekin per serving and serve alongside a generous pile of chips. For a bar presentation, garnish mustard with a light drizzle of oil and a pinch of smoked paprika.