This is a fantastic appetizer or snack combo. It takes a little extra effort, but the results are so worthwhile! And by all means, if you don’t want to take the time to make the potato chips, make the dip anyhow. It is just that good!
Homemade Potato Chips
- Very thinly slice 3 large russet potatoes. You can do this by hand or with a grater or mandoline. I used the ruffle cut section of my box grater.
- Quickly add the slices to a large bowl filled with cold water. This prevents the potatoes from browning and also helps them get crispier when cooked.
- If you have a fryer, I’m sure that would be the easiest option. However, we do not have a fryer, so I just used a medium-sized saucepan filled with 2 c. of oil. Heat oil until hot. (Honestly, I know I should have better directions, but I was just winging it. Plus, I don’t have a working thermometer at the moment. The best I can tell you is that I waited until bubbles formed around the wooden handle of a mixing spoon that was submerged in the pot. Sorry!)
- Using about 15 slices at a time, place on a clean kitchen towel. Fold towel over and pat dry. Once potatoes are completely dry, add to the hot oil. Let the slices cook for about 45 seconds, then turn over with a metal spoon. Cook for another 45-90 seconds, until brown and crispy.
- Drain potato chips on a plate with paper towels or cheesecloth. Season with salt while still hot. Repeat the process until done.
- Then, serve the yummy potato chips with the bacon-horseradish dip . It may just be the best thing you’ve ever eaten!
- 1/2 c. sour cream
- 1/2 c. mayonnaise
- 2 T. horseradish
- 8 slices bacon, cooked and crumbled
- 3 green onions, sliced (green parts only)
1. Stir all ingredients together and refrigerate at least 4 hours before serving.
Stop by BooMama’s for more DipTacular!