Housemade Chips Recipe
Served with French onion or our housemade beer cheese dip.
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Ingredients
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Chips
French onion dip
Housemade beer cheese dip
Method
Chips
- 1
Prepare the potatoes
Wash and scrub the Russet potatoes thoroughly to remove any dirt. Pat them dry with a clean towel.
- 2
- 3
Soak the potato slices
Place the potato slices in a bowl of cold water to soak for at least 30 minutes. This helps remove excess starch and makes for crispier chips.
- 4
Heat the oil
In a large heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the chips
Carefully add a handful of potato slices to the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 3-5 minutes. Remove with a slotted spoon and drain on paper towels.
- 6
Season the chips
While the chips are still warm, sprinkle with salt and black pepper to taste. Repeat the frying process until all potato slices are cooked.
French onion dip
- 7
Combine ingredients
In a medium bowl, mix together the sour cream, mayonnaise, and French onion soup mix until well combined and smooth.
- 8
Chill the dip
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
Housemade beer cheese dip
- 9
Mix the cheeses
In a medium saucepan over low heat, combine the shredded cheddar cheese and softened cream cheese. Stir until melted and smooth.
- 10
Add the beer and spices
Gradually add the beer to the cheese mixture, stirring continuously. Then add garlic powder, paprika, and salt to taste. Mix well until fully combined and creamy.
- 11
Serve warm
Transfer the beer cheese dip to a serving bowl and keep warm until ready to serve. Stir occasionally to maintain a smooth consistency.