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Recipes » appetizer » Homemade Potato Chips with Blue Cheese Dip

Homemade Potato Chips with Blue Cheese Dip

By Kate Morgan Jackson

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Once you make your own potato chips, you won’t ever be tempted by the bag again! This easy recipe for homemade potato chips with blue cheese dip is a fun place to start.

Somewhere along the line I read that one of the best ways to control snacking was to make the snack yourself.  First of all, whatever it is (popcorn, chocolate chip cookies, you get the drift) is going to taste better simply by virtue of being made with fresh ingredients.

And second, the whole process of assembling the ingredients, making whatever it is, waiting for whatever it is to cook and cool and so on is going to slow you down since that is more complicated than grabbing a box or a bag of the pre-made stuff.

This all made complete sense to me, so I decided to test the theory with a batch of homemade potato chips.

Now, the first part of the theory?  Absolutely correct.  While I have certainly been known to put away more than my fair share of Ruffles, these homemade chips were, dare I say it?  A whole lot better.  Light, delicate, and just the right amount of salty and crispy and YUM.

They would have been perfectly wonderful without the little side dish of blue cheese dip I made to dunk them in, but let’s just say that little side dish of blue cheese dip did not go to waste.

The second part of the theory I’m not so sure about though.  While this is certainly not as speedy as tearing open that bag of Ruffles….it’s actually pretty fast and simple.

The ingredients are russet potatoes, canola oil and salt, and the process is as simple as run the potatoes (CAREFULLY) through a mandoline (3 minutes), heat up the oil in your friendly Dutch oven (10 minutes) and fry up the chips in the oil (5 minutes for a giant pile of chips).

Once you make your own potato chips, you won't ever be tempted by the bag again! This easy recipe for homemade potato chips with blue cheese dip is a fun place to start. Click to TweetSpread them on a paper towel-lined cookie sheet (30 seconds), sprinkle them with sea salt (10 seconds) and voila!  Chips that taste like chips are meant to taste, and not a chemical or preservative in sight.

Now, if you want to get crazy like I did and add some blue cheese dip to the mix, you can do that during the 10 minutes that the oil is heating up.  Whirl some of your favorite blue cheese with some sour cream in your food processor, then slowly thin it with milk (or buttermilk, if you want a lovely tang) until it is dip consistency.  Done and done.

I’m compiling a list of my other snack food vices to continue testing this theory on…all in the name of scientific research, of course.  Suggestions welcome.  :)

 

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Homemade Potato Chips with Blue Cheese Dip


  • Author: Kate Morgan Jackson
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: American
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Description

Once you make your own potato chips, you won’t ever be tempted by the bag again! This easy recipe for homemade potato chips with blue cheese dip is a fun place to start.


Ingredients

For the chips!

  • 2 russet potatoes
  • 4 cups canola oil
  • Sea salt

For the dip!

  • 2 ounces blue cheese
  • 1/2 cup sour cream
  • Milk or buttermilk for thinning

Instructions

  1. Pour oil into a Dutch oven or other heavy pot with tall sides and heat over medium high heat to 350.
  2. Using a mandoline set to a thin setting, VERY CAREFULLY slice the potatoes into chip shapes. I usually stop slicing when the potato has about an inch left, just because I am extremely cautious with my mandoline slicer.
  3. Using a spider or a large metal slotted spoon, carefully lower the potato slices in batches into the hot oil. They will cook up very quickly – usually a minute or two is all it will take for them to be nice and golden brown. Scoop them out and drain them on a cookie sheet lined with paper towels and sprinkle with sea salt. Continue to cook in batches until all the potato slices are cooked – I usually do about 4 batches with 2 potatoes.
  4. To make the dip, combine the blue cheese and sour cream in a food processor and blend until well combined. Thin the mixture with milk or buttermilk until dip consistency.
  5. These chips are best the day you make them (not that you will have any problem with that – they go fast!). After the oil has cooled you can return it to the container and re-use it for another potato chip fry or two.
2101.5 g120.6 mg11.2 g4.1 g0.2 g23.3 g1.6 g5.1 g18.4 mg

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Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!as seen in logos

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Originally Published October 13, 2013 and Updated
to this Even More Delicious Version on July 23, 2019

Good for: Fourth of July, Super Bowl Eats, Tailgate Treats

Last Post:
Grilled Roast Beef, Pear and Blue Cheese Sandwiches
Next Post:
Pasta with Tomato Bacon Sauce

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  1. Joanne says

    October 13, 2013 at 9:08 pm

    Yeah, I feel like making my own snacks is not necessarily a means to deter me from eating them…if anything I might eat more! I know for sure I wouldn’t be able to stop munching until these were all gone.

    Reply
    • Kate says

      October 15, 2013 at 8:40 pm

      Funny, that’s exactly what happened to ME! :)

      Reply
  2. ruthie says

    October 14, 2013 at 11:06 am

    I think the most important thing, at least for curbing out of control snacking, is that you have to want it enough to take the time and put in the work! And I think these are worth it. Thanks, Kate!

    Reply
    • Kate says

      October 15, 2013 at 8:40 pm

      My pleasure (and yes, they – and you! – are worth it!)

      Reply
  3. Nutmeg Nanny says

    October 15, 2013 at 8:34 pm

    I just love making my own chips :) this recipe looks SO tasty!

    Reply
    • Kate says

      October 24, 2013 at 8:40 am

      It’s a triumphant feeling, making your own chips!

      Reply
  4. MD Matt says

    October 16, 2013 at 2:47 pm

    This looks great.
    When you are frying in the duch oven, is that with the oven removed from the oven?
    Sorry never used one before.

    Reply
    • Kate says

      October 24, 2013 at 8:39 am

      A dutch oven is simply a heavy duty, thick-walled deep pot, usually made of cast iron. It stays on the stovetop, and it’s great for deep frying because the thick walls stand up to the heat and keep it even. I love mine!

      Reply
  5. Blewits says

    October 17, 2013 at 10:51 pm

    You’re killin’ me. My son has a friend who’s dad makes these. They are divine and as much as I hate lingering fried food odors, I just may have to do it. Hey, at least swimsuit season is over, right?

    Love the accompanying dip recipe.

    Reply
    • Kate says

      October 24, 2013 at 8:35 am

      I say turn on the stove fan, open the windows and fry ’em up!

      Reply
  6. armymum says

    October 18, 2013 at 7:37 pm

    I’m having these right now… I cheated and bought my favorite chips -it’s been a long week… Kate these are evil…..(wicked grin)

    Reply
    • Kate says

      October 24, 2013 at 8:32 am

      Some days just REQUIRE potato chips! :)

      Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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