House Made Potato Chips Recipe
cheddar cheese sauce, bacon, tomato relish, chives
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Ingredients
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Potato chips
Cheddar cheese sauce
Bacon
Tomato relish
Finish & garnish
Method
Potato chips
- 1
Prep potatoes
Wash and peel the potatoes if you prefer (skins on for more texture). Using a mandoline set to 1.5–2 mm (about 1/16"–1/8") or a very sharp knife, slice potatoes into very thin even slices. Place slices into a large bowl of cold water as you work to remove surface starch.
- 2
Rinse and dry
Swirl potatoes in the water and drain. Refill with fresh cold water and repeat until water runs mostly clear (2–3 rinses). Drain and spread slices on clean kitchen towels or paper towels. Pat very dry—moisture will cause oil to sputter and make chips soggy.
- 3
Heat oil
In a heavy-bottomed pot or deep fryer, heat neutral oil to 350°F (175°C). If you don't have a thermometer, test with one potato slice: it should sizzle immediately and rise to the surface.
- 4
Fry chips
Fry potato slices in small batches (do not overcrowd) for 2–4 minutes, stirring gently and turning slices with a slotted spoon, until golden and crisp. Remove with a slotted spoon to a wire rack set over a baking sheet or paper towels. Immediately sprinkle with fine salt (reserve remaining finishing salt). Let chips cool—they will crisp further as they cool. Continue with remaining slices, maintaining oil temperature between 325–350°F (160–175°C).
- 5
Drain and rest
When all chips are fried, let them rest on the rack to cool completely (5–10 minutes). Transfer to a large serving platter just before assembling with toppings so they stay crisp.
Cheddar cheese sauce
- 6
- 7
Add milk
Gradually whisk in the milk in a steady stream to avoid lumps. Bring mixture to a gentle simmer, whisking frequently, until it thickens to a smooth sauce that coats the back of a spoon (about 3–5 minutes).
- 8
Finish sauce
Remove from heat and stir in grated cheddar a handful at a time until fully melted and smooth. Whisk in Dijon mustard, Worcestershire sauce, salt, and pepper. If the sauce is too thick, add up to 2 tablespoons more milk to reach a pourable but substantial consistency. Keep warm over very low heat or in a small insulated container; do not boil.
Bacon
- 9
Cook bacon
Preheat oven to 400°F (200°C) or use a skillet. For oven: arrange bacon slices on a rimmed baking sheet lined with foil and a wire rack if available. Bake 12–18 minutes until crisp to your liking. For skillet: cook over medium heat, turning, until crisp. Transfer cooked bacon to paper towels to drain and cool.
- 10
Crumble
When cool enough to handle, chop or crumble bacon into small pieces (about 1/4–1/2" pieces). Reserve for topping.
Tomato relish
- 11
Combine ingredients
In a small bowl combine the diced tomatoes, finely diced red onion, lemon juice, olive oil, sugar, red wine vinegar, salt, pepper, and 1 tablespoon of the chopped chives. Stir to combine.
- 12
Marinate briefly
Let the relish rest at room temperature for 10–15 minutes to allow flavors to meld. Taste and adjust seasoning—add a pinch more salt or a little extra lemon if needed.
Finish & assemble
- 13
Assemble
Arrange the cooled potato chips on a large serving platter or individual plates. Spoon warm cheddar cheese sauce over the chips—use as much as desired (about 1/2 cup for a light drizzle to 1 cup for heartier coverage). Scatter crumbled bacon evenly over the sauced chips. Spoon small dollops of tomato relish across the top (try 1–2 tablespoons per serving area so chips remain crisp under relish).
- 14
Garnish and serve
Finish with additional chopped chives and a light sprinkle of finishing salt as desired. Serve immediately so chips stay crisp. Leftover cheese sauce can be reheated gently; assembled chips are best eaten right away.