Print

Homemade Kettle Chips with Onion Dill Dip

These Homemade Kettle Chips are light, crispy and, so easy to make. Paired with an Onion Dill Dip, you'll want to make these again and again!

Course Appetizer, Snack
Servings 8 servings
Calories 1254 kcal
Author Lauren Brennan

Ingredients

for the chips-

  • 4 large Idaho Potatoes Russets
  • 2 pints peanut oil
  • sea salt

for the dip-

  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup yellow onion finely diced
  • 1/2 teaspoon dried dill
  • salt & pepper to taste
US Customary - Metric

Instructions

  1. Wash whole potatoes. Using a mandoline or food processor, slice potatoes to be very thin and place into cold water to soak for 30 minutes.
  2. In the meantime, make the dip by stirring all ingredients together. Refrigerate.
  3. Heat peanut oil in large pot or dutch oven over medium to medium-high heat.
  4. Dry potato slices well. Divide into 4 batches and fry 1 batch at a time, stirring occasionally to cook evenly. {*See recipe notes} After 3-5 minutes, potatoes should be brown and looking a lot like chips. Drain with a slotted spoon and place onto paper towels. Sprinkle with sea salt immediately and repeat with remaining batches. Serve with cold dip.
  5. *Just to ensure the oil is at the correct temperature, place one potato slice into the hot oil. If nothing happens, it's not hot enough. Increase temperature. If the potato slice sizzles violently, the oil is too hot. Reduce temperature. You want the potato slice to sizzle evenly and constantly but never violently.
Nutrition Facts
Homemade Kettle Chips with Onion Dill Dip
Amount Per Serving
Calories 1254 Calories from Fat 1179
% Daily Value*
Total Fat 131g 202%
Saturated Fat 23g 115%
Cholesterol 13mg 4%
Sodium 106mg 4%
Potassium 471mg 13%
Total Carbohydrates 20g 7%
Dietary Fiber 1g 4%
Sugars 1g
Protein 2g 4%
Vitamin A 2%
Vitamin C 8%
Calcium 3%
Iron 5.8%
* Percent Daily Values are based on a 2000 calorie diet.