Except those vinegar chips. Seriously? Whose idea was that?
I blame my mother. I have memories of her eating big, crinkle cut potato chips with onion dip. Her version of onion dip was 1 packet of dry onion soup mix and 1 container of sour cream. Mmmm. I love this snack.
My daughter recently told me she didn’t really like potato chips that much. Which made me wonder whether she had been switched at birth. Because who doesn’t love potato chips? It’s un-American. Forget that, it’s un-Human. No person that sprang from my womb could possibly dislike potato chips.
Or onion dip.
Robb dared me to make Pringles at home. He says they are not made from real potatoes, and his proof is that no one could possibly make that at home.
Well, he has a point. I couldn’t begin to think how to re-create Pringles at home. What I made turned out more like Lay’s.
Oh my, this whole discussion is making me hungry.
I will say this: the real way to make potato chips at home is to use a mandolin. It’s that cool, slicey tool which could take off the end of a finger if you’re not careful. I, however, do not own one. So I made potato chips the not-real way. Which is to say, I used a vegetable peeler to create thin slices.
I guess if you’re into things being beautiful, you should use the mandolin. But if you’re into things looking interesting, or you’re into not-purchasing-a-mandolin, just go with the vegetable peeler.
I will also say this: This is not the fastest snack I have ever prepared. Caramelizing onions takes a long, slow hour or so. And before you can fry these chips, they need to soak in water for 20-30 minutes to make them less starchy. But never fear, it is worth the wait.
Because just as you cannot make Pringles at home, you cannot find anything like this onion dip in the store.
- 2-3 cups diced onion
- 2-3 T. olive oil
- 1 clove garlic
- dash salt
- 1 cup sour cream
- 2-3 medium potatoes
- vegetable or canola oil for frying
- dash salt
- Caramelize onions by cooking with olive oil on low heat for 50-60 minutes, until they are a rich brown color, and soft texture. Add minced garlic and salt during last 5-10 minutes of cooking.
- Allow onions to cool, and mix with sour cream. Chill.
- For chips, use a mandolin or vegetable peeler to create thin slices of potato. Put slices in a bowl of cold water, and let sit for 20-30 minutes. Remove potato from water, and pat dry on paper towels or flour sack towel.
- Heat oil to 350 degrees. Add potato pieces to hot oil, a few at a time, taking care not to overcrowd the pan. Let cook 3-4 minutes until lightly brown. Use a slotted spoon to remove chips from oil, and set on a tray lined with paper towels to drain excess oil. Sprinkle with salt. Repeat for remaining potato slices.
- Serve chips hot with chilled onion dip.
If you enjoy this recipe, you might also enjoy:
White Cheddar Ranch Dip from Authentic Suburban Gourmet
Mango Salsa from Jen’s Favorite Cookies
Roasted Vegetable Dip from Roxana’s Home Baking
This post linked up at: Between Naps on the Porch; Skip to my Lou; Mandy’s Recipe Box; Hope Studios; Carolyn’s Homework; Bowl Full of Lemons; Someday Crafts; Gingersnap Crafts; Back For Seconds; Lady Behind the Curtain;