House Potato Chips & Dips Recipe

Prep

Wash and dry potatoes. Using a mandoline or very sharp knife, slice potatoes 1/16"–1/8" (about 1.5–3 mm) thin. Place slices in a large bowl of cold water and soak 10 minutes to remove excess starch, then drain and rinse. Pat completely dry on clean kitchen towels or paper towels.

Fry

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1" (about 2 cups). Heat to 350°F (175°C) — if you don't have a thermometer, test with one slice: it should sizzle steadily and brown in about 60–90 seconds. Fry potatoes in small batches (do not overcrowd) for 2–3 minutes, flipping as needed, until edges are golden-brown and crisp. Use a slotted spoon to transfer chips to a paper towel–lined baking sheet.

Season

Immediately while still hot, sprinkle chips with fine sea salt to taste (about 1/4–1/2 tsp per batch). If desired, toss very lightly with 1 tsp neutral oil to help seasonings adhere. Let chips cool completely — they will crisp further as they cool. Repeat until all slices are fried.

Caramelize onions

Melt unsalted butter in a medium skillet over medium-low heat. Add thinly sliced onion and a pinch of salt; cook, stirring occasionally, until onions are deep golden brown and jammy, about 20–25 minutes. If they begin to stick, deglaze with the balsamic vinegar and a splash of water. Stir in brown sugar and cook 1–2 minutes more to deepen flavor. Remove from heat and let cool to room temperature.

Mix dip

In a medium bowl, combine sour cream, mayonnaise, Worcestershire sauce, cooled caramelized onions (reserve a teaspoon for garnish if desired), minced chives, black pepper, and salt. Stir until smooth and taste for seasoning. Chill at least 30 minutes to let flavors meld before serving.

In a bowl, beat softened cream cheese until smooth. Add mayonnaise and mix until creamy. Fold in the grated sharp cheddar, chopped roasted pimientos, smoked paprika, lemon juice, salt, and pepper. If using, fold in the finely chopped jalapeño for heat. Taste and adjust salt or lemon. Transfer to a serving bowl and chill 15–30 minutes to firm up slightly for easier scooping.

In a bowl, whisk together buttermilk, mayonnaise, and sour cream until smooth. Stir in chopped dill, chives, parsley, garlic powder, onion powder, salt, pepper, and lemon juice. Taste and adjust thickness with a little more buttermilk if needed. Chill at least 20 minutes to allow herbs to hydrate and flavors to meld.

Arrange cooled house potato chips on a large platter and place small bowls of the three dips (French onion, pimiento cheese, and ranch) alongside. Garnish French onion dip with reserved caramelized onion and a sprinkle of chives, garnish pimiento cheese with a dusting of smoked paprika, and garnish ranch with a sprig of fresh dill. Serve immediately.