Dutch-Oven Kettle Chips With Onion Dip Recipe
Prep Time:
45 minutes
Cook Time:
25 minutes
Servings:
4 Servings
Ingredients
  • 3 russet potatoes
  • 1 quart vegetable oil
  • 2 teaspoons salt, divided
  • 1 tablespoon olive oil
  • 3 scallions, finely chopped
  • 3 garlic cloves, minced
  • 1 cup Greek yogurt
  • ½ cup sour cream
  • 1 teaspoon Dijon mustard
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 tablespoons finely chopped chives
  • 2 tablespoons finely chopped parsley
Directions
  1. Thinly slice the potatoes using a mandolin slicer.
  2. Place the potato slices in ice water for 30 minutes.
  3. Drain and thoroughly dry the potato slices using paper towels, then store them in the refrigerator to chill.
  4. Heat the vegetable oil in a Dutch oven to 350 F.
  5. Carefully lower about ½ cup of potato slices into the oil and fry for 5 minutes, until browned and crispy.
  6. Remove the chips from the oil and drain them on a paper towel-lined sheet tray.
  7. Repeat with the remaining potato slices, then sprinkle the fried chips with 1 teaspoon salt.
  8. To make the dip, first heat the olive oil in a skillet over medium heat.
  9. Add the scallions and garlic and cook until softened, about 2 minutes.
  10. Combine the yogurt, sour cream, Dijon, garlic powder, onion powder, chives, parsley, 1 teaspoon salt, and the cooked aromatics in a large bowl. Stir to combine.
  11. Serve the dip with the cooked kettle chips.