Chips & Three Dips Recipe
Housemade potato chips, jalapeno ranch, housemade buffalo, barbecue
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Ingredients
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Potato Chips
Jalapeño Ranch
House Buffalo Sauce
Barbecue Dip
Method
Potato Chips
- 1
- 2
Soak to remove starch
Place the slices in a large bowl and cover with ice water (use the 1 cup ice water ingredient and add enough additional cold water to submerge). Swirl and let soak 25–30 minutes to draw out starch — this helps the chips become crisp.
- 3
Dry thoroughly
Drain the potato slices and spread them on clean kitchen towels or a salad spinner to remove as much moisture as possible. Pat dry with paper towels; moisture will reduce crispness and cause oil spatter.
- 4
Heat oil
Pour the vegetable oil into a heavy-bottomed pot or deep fryer so you have about 4–5 cm (1.5–2 in) oil depth (use the 1000 ml). Heat oil to 175°C (350°F) over medium-high heat. Use a thermometer to monitor temperature; maintain ~175°C during frying.
- 5
Fry in batches
Working in small batches (to avoid crowding), gently add a handful of potato slices to the hot oil. Fry 2–4 minutes, stirring occasionally with a slotted spoon, until edges are golden and centers are crisp. If chips are still floppy, fry another 30–60 seconds until fully crisp.
- 6
Drain and season
Remove chips with a slotted spoon or spider and transfer to paper towels to drain. While still hot, sprinkle with the fine kosher salt (use the 1 tsp) and toss gently. When slightly cooled, finish with a light sprinkle of flaky salt (use the 1 tsp finishing flaky salt) to taste.
Jalapeño Ranch
- 7
Char the jalapeño (optional)
To mellow and add smoky flavor, char the jalapeño directly over a gas flame or in a hot skillet until the skin blackens and blisters on all sides. Place in a bowl and cover briefly, then peel, remove stem and seeds if you want milder heat, and roughly chop. (If you prefer raw heat/brightness, skip charring and finely chop the raw jalapeño.)
- 8
Combine base ingredients
In a medium bowl or blender combine the mayonnaise (1 cup), sour cream (1/2 cup), and buttermilk (1/2 cup). Add the chopped jalapeño and the garlic clove (use the 1 clove).
- 9
Add herbs and seasoning
Add the minced chives (1 tbs), minced parsley (1 tbs), apple cider vinegar (1 tsp), kosher salt (1/2 tsp) and black pepper (1/4 tsp).
- 10
Blend and adjust
Whisk or pulse in a blender until smooth and emulsified. Taste and adjust seasoning — add more buttermilk for a thinner consistency, more salt or vinegar to brighten. Chill at least 15 minutes to let flavors meld before serving alongside chips.
House Buffalo Sauce
- 11
Melt butter
In a small saucepan over low heat, melt the unsalted butter (1/2 cup) gently so it does not brown.
- 12
- 13
Simmer briefly and finish
Let the sauce come to a very gentle simmer for 1–2 minutes to marry flavors. Remove from heat, taste and adjust heat/salt as desired. Transfer to a small bowl and let cool slightly before serving with chips.
Barbecue Dip
- 14
Combine ingredients
In a small saucepan, combine the ketchup (3/4 cup), brown sugar (2 tbs), apple cider vinegar (2 tbs), Worcestershire sauce (1 tbs), smoked paprika (1 tsp), garlic powder (1/2 tsp), onion powder (1/2 tsp), hot sauce (1/2 tsp, optional) and kosher salt (1/4 tsp).
- 15
Simmer to thicken
Bring the mixture to a low simmer over medium-low heat, stirring frequently. Cook 6–8 minutes until slightly thickened and glossy; the sugar will dissolve and flavors concentrate. Taste and adjust sweetness, acidity or heat as desired.
- 16
Cool and serve
Remove from heat and let cool to warm/room temperature. Transfer to a serving bowl. The sauce will thicken a bit more as it cools; if it becomes too thick, thin with 1 tsp water or additional vinegar to taste.
