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.
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
- Pour oil into a Dutch oven or other heavy pot with tall sides and heat over medium high heat to 350.
- 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.
- 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.
- 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.
- 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.