Shareable - Bbq Chips & Dip Recipe
Fried to order potato chips, served with one of our dipping sauces.
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Ingredients
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Chips
BBQ Dip (serves 4)
Method
Chips
Prep potatoes
Wash and scrub the potatoes. Using a mandoline or a very sharp knife, slice potatoes to 1.5–2 mm thickness for crisp, thin chips. Place slices in a large bowl of cold water as you go to remove surface starch.
Rinse and dry
Drain the potato slices and rinse under cold running water until the water runs clear. Spread slices in a single layer on clean kitchen towels or paper towels. Pat thoroughly dry — moisture will cause oil splatter and soggy chips.
Heat oil
In a deep, heavy pot or deep fryer, heat vegetable oil to 175°C (350°F). If you don't have a thermometer, test by dipping a single potato slice: it should bubble briskly and rise to the surface.
Fry in batches
Working in small batches (about a handful of slices at a time), fry the potato slices until golden brown and crisp, about 2–4 minutes per batch depending on thickness. Stir gently with a slotted spoon to prevent sticking and ensure even browning.
Drain and season
Remove chips with a slotted spoon to a wire rack set over a baking sheet or paper towels to drain. While still hot, sprinkle immediately with kosher salt, a pinch of black pepper, and smoked paprika if using. Repeat with remaining slices, allowing oil to return to temperature between batches.
Finish
When all batches are done, give chips a few minutes to cool slightly — they will crisp further as they cool. Transfer to a large platter for serving.
BBQ Dip
Combine ingredients: In a small bowl, whisk together mayonnaise, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, black pepper, and hot sauce (if using) until smooth and homogenous.
Taste and adjust: Taste the dip and adjust seasoning — add more brown sugar for sweetness, more vinegar for tang, or a pinch more smoked paprika for smokiness. If a thinner consistency is desired, whisk in 1 teaspoon water at a time.
Chill briefly: For best flavor, refrigerate the dip for at least 10–15 minutes to let the flavors meld. Bring to just below room temperature before serving if you prefer a less chilled dip.
Serve: Spoon the dip into a small bowl and place alongside the freshly fried chips. Refill or make additional dip as needed for larger groups.