Chips & Dip Recipe

Inspired by The Kitchen

Time1h 30m

Serves4

Classic potato chips fried in house daily! Served with choice of French onion or house Ranch dip.

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Ingredients

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1
Prepare the Potatoes
Wash and peel the russet potatoes. Using a sharp knife or a mandoline slicer, slice the potatoes thinly (about 1/8 inch thick).
2
Soak the Potato Slices
Place the sliced potatoes in a bowl of cold water and soak for at least 30 minutes to remove excess starch.
3
Heat the Oil
In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil reaches the correct temperature.
4
Fry the Chips
Remove the potato slices from the water and pat them dry with a clean kitchen towel. Fry the potato slices in batches, making sure not to overcrowd the pot, for about 3-5 minutes or until golden brown and crispy.
5
Drain and Season
Using a slotted spoon, transfer the fried chips to a paper towel-lined plate to drain excess oil. While still hot, sprinkle with salt to taste.

6
Mix Ingredients
In a medium bowl, combine sour cream, mayonnaise, and French onion soup mix. Stir until well blended.
7
Chill
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.

8
Mix Ingredients
In another medium bowl, combine sour cream, mayonnaise, and ranch seasoning mix. Stir until well combined.
9
Chill
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to enhance the flavor.