Ingredients
Equipment
Method
Method:
- Start by washing the Idaho Russet potatoes thoroughly to remove any dirt. Using a mandoline slicer, cut the potatoes into thin, even slices, about 1/8 inch thick. Consistency is key to achieving that perfect crunch, so take your time with this step.
- Place the potato slices in a large bowl of cold water and let them soak for at least 30 minutes. This process helps to remove excess starch, which will result in crispier chips.
- In a large pot or deep fryer, heat the peanut oil over medium-high heat until it reaches 350°F. Use a thermometer to ensure accuracy. If you don’t have a thermometer, you can test the oil by dropping in a potato slice; if it sizzles immediately, it’s ready!
- Working in batches, carefully add a handful of potato slices to the hot oil. Fry them for about 3-5 minutes or until they turn golden brown and crispy. Remember not to overcrowd the pot to maintain the oil temperature.
- Once fried, use a slotted spoon to transfer the chips to a plate lined with paper towels. While they are still warm, sprinkle them with sea salt to taste.
- In a mixing bowl, combine the sour cream, mayonnaise, diced yellow onion, dried dill, and salt and pepper to taste. Mix well until all ingredients are fully incorporated.
- Serve the freshly made kettle chips alongside your creamy dip. Gather your friends and family, and enjoy the crunchy goodness of your homemade snack!
Notes
- Store leftover chips in an airtight container at room temperature for up to 3 days.
- To revive crispiness, reheat chips in a preheated oven at 350°F for 5-10 minutes.
- Make the dip a day ahead for even better flavor.