Brewery Chips Recipe

Wash and peel

Wash all root vegetables thoroughly. Peel the russet potatoes and sweet potatoes. For beets, wear gloves if desired and peel after trimming both ends.

Slice thin

Using a mandoline set to about 1.5–2 mm (or a very sharp chef's knife), slice the potatoes, sweet potatoes, and beets into uniformly thin rounds. Aim for consistent thickness so they crisp evenly.

Rinse and dry

Place the sliced russet potatoes in a large bowl of cold water and swish for 1–2 minutes to remove excess surface starch. Drain and repeat if water is cloudy. Rinse sweet potato and beet slices briefly. Spread all slices in a single layer on clean kitchen towels or paper towels and pat thoroughly dry. For best results, let them air-dry 10–15 minutes to remove remaining surface moisture.

Make ranch dry mix

In a small bowl combine the buttermilk powder, dried parsley, dried dill, garlic powder, onion powder, salt, and black pepper. Stir until uniform. This is your ranch seasoning.

Coating mix

In a wide shallow bowl or rimmed baking sheet, mix the cornstarch with 2 tablespoons of the ranch seasoning (reserve remaining seasoning for tossing after frying). The cornstarch helps the chips get extra crisp and helps the seasoning adhere.

Coat slices

Working in small batches, toss a single-type layer of dry slices (potato, sweet potato or beet) in the cornstarch–ranch mix until lightly and evenly coated. Shake off any excess. Place coated slices on a wire rack set over a sheet tray while you heat the oil.

Heat oil

Pour neutral oil into a heavy pot or deep fryer to a depth of about 2–3 inches (enough to fully submerge slices). Heat to 350°F (175°C). Use a thermometer to maintain temperature.

Fry

Fry chips in small batches to avoid temperature drop. For russet potato slices fry 3–4 minutes, flipping as needed, until edges are golden and centers look crisp. Sweet potato chips will take 2.5–4 minutes; beets usually crisp faster, about 2–3 minutes. Remove with a slotted spoon or spider and transfer to a wire rack over a tray lined with paper towels. Immediately sprinkle lightly with a pinch of the reserved ranch seasoning while hot so the flavor sticks. If chips brown too quickly, lower oil temperature by 10–15°F.

Alternative oven-baked method

If you prefer baking: preheat oven to 400°F (200°C). Toss sliced, dried roots lightly with 1–2 tbs neutral oil and 2 tbs of the ranch dry mix. Arrange in a single layer on parchment-lined sheet pans (use multiple pans if needed). Bake 12–18 minutes, rotating pans halfway, until edges are crisp and golden — timing depends on thickness and vegetable. Watch closely to avoid burning, especially beets. Remove and sprinkle with reserved ranch seasoning.

Season and drain

After frying, while chips are hot, season with fine sea salt to taste and a light sprinkle of the remaining ranch seasoning if desired. Let chips rest on the wire rack 2–3 minutes to finish crisping and to drain any excess oil.

Serve

Arrange mixed chips (potato, sweet potato, beet) on a platter. Garnish with finely chopped fresh chives if using. Serve immediately with ranch dressing on the side for dipping.

Storage

Cooked chips are best eaten the day they are made. If you have leftovers, store completely cooled chips in an airtight container with a paper towel to absorb moisture for up to 1 day; they will lose crispness. Re-crisp in a 300°F (150°C) oven for 5–8 minutes.