Chips Bad Dog Recipe

Prep the potatoes

Wash and peel the russet potatoes (peel optional). Using a mandoline or a very sharp knife, slice the potatoes into 1/16"–1/8" (about 1.5–3 mm) thin rounds. Place the slices in a large bowl of cold water as you work to remove surface starch.

Rinse and dry

Soak the potato slices in cold water for 20 minutes, then drain. Rinse under cold running water until water runs clear to remove excess starch. Spread the slices on clean kitchen towels or paper towels and pat thoroughly dry — moisture will cause oil to spit and make chips soggy.

Heat the oil

In a heavy-bottomed pot or deep fryer, heat approximately 2–3 cups of vegetable oil to 350°F (175°C). If you don't have a thermometer, test by dropping one slice: it should sizzle immediately and rise to the surface.

First fry (blanch)

Fry the potato slices in small batches for 3–4 minutes until they are pale and just tender but not brown. Use a slotted spoon to transfer them to a wire rack or paper towel-lined tray to drain and cool. Let oil return to 350°F between batches.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched slices in small batches for 1–2 minutes until golden brown and crisp. Remove with a slotted spoon and immediately transfer to a wire rack or paper towels. While still hot, sprinkle each batch with kosher salt (about 1/4 tsp per batch).

Make the seasoning

In a small bowl, combine smoked paprika, ground cumin, granulated garlic, ground black pepper, brown sugar, and cayenne pepper. Stir until evenly mixed.

Toss chips with seasoning

While the chips are still warm, place them in a large bowl or paper bag. Sprinkle the Bad Dog seasoning over the chips in small increments, tossing gently after each addition so seasoning adheres evenly. Taste and adjust: add a little more cayenne for heat or more brown sugar for sweetness if desired.

Finish and garnish

If using, immediately sprinkle finely grated Parmesan over the seasoned chips so it melts slightly from the residual heat. Scatter chopped fresh chives on top and serve with lime wedges for squeezing over the chips to brighten the flavors.

Combine sauce ingredients

Whisk together mayonnaise, sriracha, lime juice, honey, and salt in a small bowl until smooth. Taste and adjust seasoning, adding more lime or sriracha as preferred.

Serve the sauce chilled or at room temperature alongside the warm Bad Dog chips for dipping.