Bay Chips + Dip Recipe

Prep potatoes

Wash and peel the russet potatoes. Using a mandoline or very sharp knife, slice potatoes paper-thin (about 1/32–1/16 inch / 0.8–1.6 mm). Place slices in a large bowl of cold water and rinse several times until the water runs clear to remove excess starch (about 2–3 changes).

Soak

Soak the rinsed potato slices in cold water for at least 30 minutes (or up to 2 hours) to further remove starch and help them crisp.

Dry slices

Drain the potatoes and spread in a single layer on clean kitchen towels or paper towels. Pat completely dry—moisture will cause oil to splatter and prevent crisping. For best results, transfer to a clean towel-lined sheet pan and let air-dry for 15 minutes.

Warm oil with bay

In a heavy-bottomed pot or deep fryer, add the neutral oil and the 2 dried bay leaves. Heat oil over medium heat until it reaches 325°F (160°C) for the first fry. If you don't have a thermometer, test with one potato slice: oil should gently bubble around the slice.

First fry (blanch)

Working in small batches, fry the potato slices for 2–3 minutes until they are soft and slightly translucent but not browned. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Continue until all slices are blanched. Keep bay leaves in oil; they will infuse a subtle herb note.

Increase heat

Raise oil temperature to 375°F (190°C). Remove and discard the bay leaves (they will be spent).

Second fry (crisp)

Fry the blanched potato slices again in small batches for 1–2 minutes until golden-brown and crisp. Transfer to a paper-towel-lined tray or wire rack immediately.

Season

While still hot, sprinkle each batch evenly with kosher salt, a little ground black pepper, and smoked paprika if using. Let chips cool completely to room temperature to maximize crunch before serving.

Safety and storage

Let oil cool before straining and storing. Store cooled chips in an airtight container at room temperature for up to 2 days for best crispness.

Caramelize onions

Peel and finely dice the sweet onion and shallot. Heat 1 tablespoon neutral oil in a small skillet over medium-low heat. Add the diced onion and shallot with a pinch of salt and cook slowly, stirring occasionally, until soft and deep golden (about 15–20 minutes). If they start to stick, add 1–2 teaspoons of water. Stir in the white wine vinegar and granulated sugar in the last minute to lift the browned bits; remove from heat and let cool to room temperature.

Combine base

In a medium bowl, whisk together the sour cream and mayonnaise until smooth.

Add aromatics and seasonings

To the sour cream mixture add the cooled caramelized onions (reserve a few teaspoons for garnish if desired), dried onion flakes, garlic powder, Worcestershire sauce, chopped chives, lemon juice, salt, and freshly ground black pepper. Mix thoroughly to combine.

Chill and marry flavors

Cover the dip and refrigerate for at least 1 hour (preferably 2–4 hours or overnight) to allow the flavors to meld and the dried onion flakes to rehydrate. Taste after chilling and adjust salt, lemon, or Worcestershire as needed.

Serve

Transfer dip to a serving bowl, garnish with reserved caramelized onion and a sprinkle of chopped chives or smoked paprika if desired. Serve chilled or at cool room temperature alongside the bay chips.