Salt & Vinegar Chips with Caramelized Onion Dip
Serves6
Ingredients
Chips
- 2 lbs. Farmer's Promise potatoes, scrubbed
- 25 oz. Malt Vinegar
- 1 qt. peanut or canola oil for frying
- Sea Salt
Caramelized Onion Dip
- 2 tbsp. butter, unsalted
- 3 Farmer's Promise yellow onion
- 2 garlic cloves, minced
- 1½ c. Greek yogurt, full fat
- 8 oz. cream cheese, softened
- 1 tbsp. chives, sliced
- 1½ tsp. lemon juice, fresh
- ½ tsp. onion powder
- ½ tsp. worcestershire sauce
- Salt & pepper, to taste
Instructions
Chips
- Thoroughly wash the potatoes. Then, using a mandolin set to 1/16 or 1/8th inch, slice the potatoes and immediately transfer to a large bowl of cold water. Ensure the water completely covers the potatoes. Let the potatoes soak for 30 minutes, agitating gently from time to time with your hands.
- Meanwhile, line a large tray with paper towels and set a baking/cooling rack on top.
- After 30 minutes, transfer the potatoes to a colander and rinse under cold water. Rinse the large bowl as well. Shake, dry, then return the potatoes to the rinsed bowl. Pour malt vinegar over the potatoes and rest another 30 minutes.
- Meanwhile, heat oil in a large deep skillet to about 350-365 degrees.
- Once again, drain potatoes then dry them in a salad spinner or by patting them dry between paper towels. Ensure they are as dry as possible before frying.
- In batches, add potato slices to hot oil in a single layer and cook for 3-4 minutes, stirring occasionally with a slotted spoon until they begin to brown. Once browned, transfer chips to the preset rack using a slotted spoon, be sure to keep them in a single layer so they don't get soggy.
- Sprinkle with sea salt as desired and cool completely.
Caramelized Onion Dip
- In a large skillet, melt the butter over medium-low heat. Add the onions and cook slowly, adjusting the heat as needed to maintain a light sauté until golden brown and soft, about 60-75minutes.
- Just before removing the onions from the heat, add the minced garlic and cook for 2 minutes. Remove the onion mixture from the heat and cool for 15 minutes at room temperature.
- While the onions are cooling, combine the remaining ingredients in a large mixing bowl and whisk together until smooth. Stir in the reserved onions and season to taste.
- Serve immediately with salt and vinegar potato chips.
Notes
While the chips are still warm and moist, you can adhere a variety of seasoning blends. Try curry powder, smoked paprika, or truffle salt to mix things up.
This dish is great for parties or as a picnic side.
Once completely cooled and dried, chips hold for 3-5 days in an airtight container.