I’m such a sucker for potato chips. I definitely fit into the category of people that can’t eat just one.
Have you seen all the crazy chip flavors that are coming out these days? Most of them are not something I would ever try, though I have found one or two good ones. If you like the crazy flavors, feel free to drop me a recommendation in the comments below, and I’ll give them a shot.
One thing I have not seen at the grocery store is chips with dill. I don’t know why not, either, because dill is so fantastic.
I love putting dill in my tuna sandwiches. And dill dip for vegetables? Fuggedaboutit.
One of the great things about making homemade chips is that you can flavor them any way you like. If you don’t love onion and dill, maybe you’d prefer barbeque? Or salt & vinagar? Or cheddar cheese?
Another benefit is that you can make as much as want. Feeding a crowd? Slice 3 or 4 potatoes. Just want chips for one? 1 potato is plenty.
And let’s not forget the superior taste of homemade chips. They don’t keep, so you have to eat them or throw them out, but trust me, you’re going to want to eat them.
Whatever you decide to put on your chips, try them homemade. You might never go back!
Onion Dill Potato Chips
- 1 medium potato
- cooking oil (vegetable, canola, or grapeseed)
- onion salt
- dried dill weed
- Use a mandoline (or a very sharp knife) slice potato into ⅛-inch slices.
- Place slices in a bowl and cover with cold water. Let sit in water for 30 minutes. Drain water, and lay slices out on a paper towel and pat dry.
- Fill a fry pan about ¼-inch deep with oil. Bring oil to a temperature of 325F.
- Place a few dry potato slices in the hot oil at a time, letting them get slightly brown (about 2 minutes) and then turning and cooking to let the other side brown.
- Remove cooked chips and place on a tray lined with brown paper to drain. Immediately sprinkle chips with onion salt and dill weed.
- Continue process with remaining potato slices. Serve immediately.