It's time to stop buying bagged potato chips and start making your own at home! Sure, it may sound daunting, and you may think that the store-bought chips are just fine, but trust us - once you make your own chips, you'll never look back!
Now we LOVE homemade chips as sandwich sides at restaurants, and so we decided to give it a try and make our own. But as Texans, and lovers of all things spicy, we wanted to make our chips with jalapeños.
And what chips are complete without a dip on the side? We think the perfect potato chip dip has to be full of cream, garlic, herbs...and of course some EVOO.
AND, on top of that, we used our Garlic Infused Extra Virgin Olive Oil to make our delicious garlic ranch dip.
So time to get to cooking - and follow the recipe below!
Homemade Jalapeño Chips with Garlic Ranch Dip
- 2 lbs Russet potatoes
- 3 cups Sola Stella Extra Virgin Olive Oil
- 2 tablespoons salt
- 2 tablespoons jalapeño powder
- ½ tablespoon garlic powder
Garlic Ranch Dip:
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoon Garlic Infused Extra Virgin Olive Oil
- ¾ teaspoon dried chives
- ½ teaspoon dried parsley
- ½ teaspoon dried dill weed
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- salt and pepper to taste
How to Make: A Step by Step Guide
Step 1: Prep the Potatoes
Choose potatoes that are fresh and firm, with smooth skin. Rinse them thoroughly under cold running water to remove any dirt or debris.
Step 2: Slice the potatoes
Use a sharp knife or a mandoline slicer to slice the potatoes into thin, even slices. Try to make them as uniform in thickness as possible, so they cook evenly.
Step 3: Soak the Potato Slices
Soak the potato slices in cold water for 30 minutes to an hour. This helps to remove excess starch, which can cause the chips to stick together and not crisp up properly.
Step 4: Dry the Potato Slices
Drain the potato slices and pat them dry with a clean kitchen towel or paper towels. You can also use a salad spinner to remove any excess water.
Step 5: Fry the Potato Slices
Heat up a pot of olive oil oil until it reaches 350°F. Fry the potato slices in batches, making sure not to overcrowd the pot. Fry them until they are golden brown and crispy, which should take about 3-5 minutes.
Step 6: Drain and Season the Potato Chips
Use a slotted spoon or tongs to remove the chips from the oil and place them on a paper towel-lined plate to drain any excess oil. While the chips are still hot, sprinkle them with your jalapeño and garlic powder, and salt.
Step 7: Make Your Garlic Ranch Dip
Put all ingredients in a bowl, and mix well.
Step 8: Eat or Store
Once the chips have cooled down and the seasoning has set, serve them immediately or store them in an airtight container for later consumption. Dip can also be stored for later consumption. Both should last as week!
Time to Enjoy!
Hot tip: if you don't want to go through all the work of making chips, but want to make your chips even more delicious, just add a drizzle of our Jalapeño Infused Olive Oil to your classic potato chips!
PLUS, classic potato chips + our Traditional Balsamic Vinegar is another one of our favorite combinations that might have not occurred to you. We are big fans!
And don't forget to click below to download a copy of the recipe!