Potato Chips With French Onion Dip Recipes

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.

THIS FRENCH ONION DIP WITH SWEET POTATO CHIPS IS NUTRITIONIST-APPROVED

Steps:

• Preheat oven to 200°F.
• Using a mandoline, slice sweet potatoes into 1/8-inch-thick slices. Place in a large bowl; add 2 teaspoons oil, and toss to coat.
• Place sweet potato slices in a single layer on 2 baking sheets lined with parchment paper; sprinkle evenly with 1/2 teaspoon salt. Bake at 200°F for 1 hour and 30 minutes. Increase oven temperature to 400°F; bake for 10 minutes. Remove from oven; cool completely.
• Meanwhile, heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add onion; sauté 8 to 10 minutes or until tender. Reduce heat to medium-low. Stir in shallots, thyme, pepper, and remaining 1 teaspoon salt; cook, stirring occasionally, 40 minutes or until golden brown.
• Increase heat to medium. Add garlic and Worcestershire sauce; cook, stirring occasionally, 5 minutes. Remove pan from heat, and let cool 15 minutes.
• Place tofu, yogurt, and juice in a blender; process until smooth. Stir together onion mixture and yogurt mixture in a bowl. Top with chives. Serve with sweet potato chips.

HOMEMADE POTATO CHIPS RECIPE BY TASTY

Steps:

• Using caution, very thinly slice the potatoes on a mandoline. Soak potatoes in a large bowl of ice water for 30 minutes. Transfer the potatoes to paper towels to dry thoroughly before frying.
• Fill a large, high-walled skillet with 2 inches of canola oil. Heat over medium heat until the temperature reaches 400°F (200°C). Line a baking sheet with paper towels and set a wire rack on top.
• Working in small batches, fry the potatoes, stirring and flipping frequently, until crispy and golden brown, about 4 minutes. Transfer from the oil to the wire rack to drain and season with the salt and pepper while the chips are still warm.
• Serve the chips with the Heluva Good!® French Onion Dip.
• Enjoy!

HOMEMADE FRENCH ONION DIP

Steps:

• Melt butter in a large skillet over medium heat. Add onions and salt; cook, stirring often, until soft, about 20 minutes. Add garlic and cook until fragrant, about 1 minute. Remove from the heat.
• Add Worcestershire sauce and stir to scrape up any brown bits from the bottom of the pan. Transfer to a small bowl and let cool to room temperature, 10 to 15 minutes.
• Stir sour cream, mayonnaise, cayenne, and black pepper together in a serving bowl. Stir in the cooled onions. Cover with plastic wrap and refrigerate for at least 30 minutes before serving.

CHIPS AND DIP DEVILED EGGS

Steps:

• Hard boil, cool and peel eggs.
• Cut eggs in half lengthwise; remove yolks and place in a small bowl; mash with fork.
• Add French onion dip, mustard and crushed potato chips.
• Scoop or pipe yolk mixture into egg halves.
• Garnish with Paprika, if desired.
• Refrigerate until ready to serve.