Potato Chips Recipe
House-made potato chips, served with ranch dip.
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Ingredients
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Potato Chips
Ranch Dip
Method
Potato Chips
Prepare the Potatoes
Wash and scrub the Russet potatoes thoroughly under running water to remove any dirt. Pat them dry with a clean towel.
Soak the Slices
Place the potato slices in a bowl of cold water for about 30 minutes. This helps to remove excess starch and makes the chips crispier.
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to check the temperature.
Fry the Chips
Remove the potato slices from the water and pat them dry with paper towels. Carefully add a handful of potato slices to the hot oil, frying in batches to avoid overcrowding. Fry until golden brown, about 3-4 minutes.
Drain and Season
Use a slotted spoon to remove the chips from the oil and transfer them to a paper towel-lined plate to drain excess oil. While they are still hot, sprinkle with salt and black pepper to taste.
Ranch Dip
Combine Ingredients
In a medium bowl, mix together the sour cream and mayonnaise until well combined.
Add Seasonings
Add the dried dill weed, garlic powder, onion powder, salt, and black pepper to the sour cream mixture. Stir until everything is evenly incorporated.
Chill the Dip
Cover the bowl with plastic wrap and refrigerate the ranch dip for at least 30 minutes to allow the flavors to meld.