Homemade Dill And Onion Potato Chips Food

HOMEMADE POTATO CHIPS

Steps:

• Preheat your GAS oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• In a large bowl, mix together the potato slices (2 cups) and olive oil (1 tablespoon). Mix well so every surface of every slice of potato is covered evenly- you may want to use your hands for this, since the sliced potatoes may stick together.
• Place the sliced potatoes on the prepared baking sheet, making sure they don't overlap (but they can touch a little on the edges). Sprinkle them evenly with the kosher salt (1 teaspoon) and any other spices you want to use. Bake in the top half of the oven for 15-20 minutes, until golden brown. Turn OFF the oven and allow to sit in oven while it cools off 15-30 minutes (ONLY do this with a gas oven. See notes for electric. This is optional if you're in a hurry, but highly recommended, as it will make the potatoes crispier. Keep an eye on them though- the residual heat can quickly burn them if you aren't careful!).
• Serve potato chips plain or with your favorite dipping sauce.

POTATO CHIPS WITH FRENCH ONION DIP

Steps:

• French Onion Dip: To dice onions, trim the top and bottom, slice in half lengthwise, and discard skin. Lay the flat sides down and make vertical cuts, just short of the root to keep the onion intact. Stand the onion up and make several slices perpendicular to your first cuts, creating a grid that will result in an even dice. Place the onion flat side down again and slice across into a uniform dice. Place diced onions into a bowl and set aside.
• In a medium skillet over high heat, melt the butter. Then add diced onions and a generous pinch of salt. Stir and sauté until onions begin to sweat, about 3-5 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until onions are golden brown and caramelized, 20-30 minutes. Set aside to cool, 10-15 minutes. (Makes ½-⅔ cup caramelized onions.)Meanwhile, start the potato chips.
• In a large, heavy pot or Dutch oven over medium-high heat, add enough oil to fill halfway. (You may not need all of the oil.) Clip a deep fry thermometer onto the side of the pot and heat oil to 350 F. Assemble the dip: Stir lemon juice into the cooled caramelized onions. Add ½ cup of the onions and a pinch of cayenne to the crème fraîche, then stir to combine; add a pinch of salt. Stir, taste, and adjust seasoning; finish with chives and set aside.
• Potato chips: Line a large bowl with two layers of paper towel to drain the chips. Trim and discard the ends of each potato. Adjust mandoline setting to 1/16-inch thick (about the thickness of a dime), then carefully slice the potatoes. Quickly but gently place ⅓ of the potato slices into the oil, one by one; spreading them out will help them fry flat and prevent sticking. (Since the chips fry so quickly, it's useful to have a second person add slices at the same time, to encourage even cooking in larger batches.) Stir and flip the potatoes with the spider strainer to separate. Then let the potatoes fry, stirring, separating, and flipping the chips as needed, and adjusting the heat to keep the temperature at 350 degrees F. Chips are done when they're a deep golden color, 4-6 minutes.
• Transfer the chips to the paper towel-lined bowl. While the chips are still hot, sprinkle with salt while shaking to bowl to season evenly. (Seasoning and tossing immediately after frying will help chips dry while absorbing salt.) Repeat in two batches with remaining potatoes. Serve with dip.

DILL DIP

Steps:

• In a small bowl, combine the first 7 ingredients. Chill for at least 1 hour. Serve with vegetables or potato chips.

HOMEMADE DILL AND ONION POTATO CHIPS

Steps:

• Preheat the oven to 350°F Spray a baking sheet with a light coat of oil. Slice the potato into very thin slices with a sharp knife or Mandolin. Place the potato slices on the baking sheet, making sure their edges don't touch. Spray the slices with a thin layer of oil, then sprinkle with dill, onion powder, and salt. Bake 8 to 10 minutes, or until they begin to brown. Carefully turn the slices, again. Spray with oil and sprinkle with dill, onion powder, and salt, and bake for another 5 minutes or so. The chips should be crispy. Place chips in a paper towel-lined basket or bowl and serve immediately. These chips are best served warm!
• Makes 4 servings.
• VARIATIONS:.
• For an extra spicy version sprinkle a little cayenne pepper (careful!) on each chip before serving. If you prefer, try dried thyme, oregano, or rosemary instead of the dill.

HOMEMADE SOUR CREAM AND ONION CHIPS

Steps:

• Whisk together 8 cups water with 1/4 cup of the salt. Place the sliced potatoes into the water-and-salt solution and let soak for at least 20 minutes. After they have soaked, dry thoroughly on a paper towels or dish towels.
• Heat the oil a large Dutch oven to 350 degrees F.
• In a spice grinder, combine the buttermilk powder, onion powder, garlic powder, sugar, dill and the remaining 1 teaspoon salt. Grind into a homogeneous powder.
• In handful-size batches, fry the potatoes until they just turn golden brown, 2 to 3 minutes. Toss immediately in a large bowl with some of the spice mixture. Then place them on a baking sheet and sprinkle them again with some of the spice mixture.
• Hold them in semi-airtight container for a few days, if you can stand it that long.

TASTEE'S ONION CHIPS

Steps:

• Peel onions and cut into wedges top to bottom. Separate layers and put into plastic bag containing ¼ cup flour. Mix remaining flour, water, sugar, salt and milk. Mix until smooth. Batter should be thick, resembling pancake batter. Add Crisco and mix together. Dip wedges into batter and deep fry until golden brown. - "From Soup to Nuts, Recipes You'll Always Remember From Places You'll Never Forget".