HOMEMADE SOUR CREAM AND ONION CHIPS
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 1h5m
Yield 4 quarts
Number Of Ingredients 8
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.
GARLIC DILL NEW POTATOES
Potatoes are tossed in a garlicky dill butter before being served in this fantastic side dish.
Provided by kelcampbell
Categories Side Dish Potato Side Dish Recipes
Time 20m
Yield 5
Number Of Ingredients 5
Steps:
- Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.
- In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.
Nutrition Facts : Calories 329.8 calories, Carbohydrate 62.1 g, Cholesterol 18.3 mg, Fat 7.2 g, Fiber 5.6 g, Protein 5.9 g, SaturatedFat 4.5 g, Sodium 178.3 mg, Sugar 3.1 g
DILL DIP
Be prepared-you'll likely need to make a double batch of this delightful dill dip recipe. One is never enough when we have a get-together! It tastes fantastic with just about any vegetable, so you can use whatever you have on hand as a dipper. -Kathy Beldorth, Three Oaks, Michigan
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first 7 ingredients. Chill for at least 1 hour. Serve with vegetables or potato chips.
Nutrition Facts : Calories 123 calories, Fat 13g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 219mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
ONION-DIP POTATO CHIPS
These homemade onion-flavored chips just might be more addictive than the store-bought versions.
Provided by Andy Baraghani
Categories Bon Appétit Hors D'Oeuvre Appetizer Spice Dill Kid-Friendly Small Plates Potato Side Peanut Free Soy Free Dairy Free Wheat/Gluten-Free Cocktail Party New Year's Eve Holiday 2018
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Grind onion powder, garlic powder, red pepper flakes, and salt in spice mill until red pepper flakes are finely ground. Transfer to a small bowl and set aside.
- Spread out potato chips on a rimmed baking sheet. Bake, tossing halfway through, until deep golden brown, about 5 minutes.
- Transfer potato chips to a large bowl and drizzle with oil. Sprinkle reserved spice mixture over and add two-thirds of dill. Finely zest lemon over chips. Sprinkle with lots of black pepper and toss to coat (do all this while the chips are still warm so they absorb the flavors of the spice mixture). Taste and season with more salt if needed.
- Transfer chips to a platter and top with remaining dill and more black pepper.
DILL & ONION CHIP DIP
Make and share this Dill & Onion Chip Dip recipe from Food.com.
Provided by Veganized
Categories Lactose Free
Time 35m
Yield 1-1 1/2 cup
Number Of Ingredients 9
Steps:
- Blend all ingredients in a food processor till smooth. (Add 1-2 tbsp water, if it's too thick).
- Taste, add more seasoning if you like.
- Cover and refrigerate at least 30-60 minutes.
- Stir before serving.
Nutrition Facts : Calories 392.3, Fat 23.7, SaturatedFat 3.2, Sodium 134.5, Carbohydrate 18.4, Fiber 3.6, Sugar 5.9, Protein 29.2
POTATO CHIPS WITH FRENCH ONION DIP
What could be better than homemade potato chips? If you're used to snacking from a bag, eating these crunchy, kettle-style treats will be like tasting potato chips for the first time. They're great with Michael Ruhlman's creamy French onion dip. (His secret for perfectly caramelized onions? A little butter and a lot of patience!)
Provided by Michael Ruhlman
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 10
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.
CRUNCHY POTATOES WITH DILL & ONIONS
Roasties packed with flavour, and they're good for you too... try them with slow-roast lamb
Provided by Sarah Cook
Categories Dinner, Side dish
Time 1h
Number Of Ingredients 4
Steps:
- Bring a large pan of salted water to the boil. Add spuds, bring back to the boil, then cook for 3 mins. Drain really well, leave in the colander for 10 mins to steam dry. Toss with the oil, onion and seasoning in a large roasting tin.
- Heat oven to 220C/200C fan/gas 7 and put in the potatoes. Roast for 30 mins, stirring halfway, until golden and crunchy. Stir in the dill and put back in the oven for 5 mins, then serve.
Nutrition Facts : Calories 244 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.05 milligram of sodium
HOMEMADE DILL AND ONION POTATO CHIPS
Make and share this Homemade Dill and Onion Potato Chips recipe from Food.com.
Provided by ElizabethKnicely
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 40.9, Fat 0.1, Sodium 99.8, Carbohydrate 9.4, Fiber 1.1, Sugar 0.4, Protein 1
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