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Curly Potato Chips with Creamy BBQ Dip

 

Sometimes everyone just needs a potato chip, myself included. Today was one of those days.. rainy, lazy Sunday afternoon.. which always seem to leave with me with a messy kitchen 🙂

AND I’m just looking for reasons to use my new Spiral Vegetable Cutter!! I’m so in LOVE with this new gadget, it completely exceeded my expectations!!

If you’ve never made homemade potato chips, you’re really missing out! They are so much better than ANY CHIP you’ll buy at the store, I promise!! Especially when you pair them with a yummy homemade dip like my Creamy BBQ Dip (recipe posted below, you didn’t think I’d keep it a secret did you??)

Making potato chips is very easy to do at home, you just need a few simple ingredients:

Other Equipment you’ll need:

Fill a large pot 1/3 of the way full with frying fat… If you are using a deep fryer, fill with oil according to the manufacturers instructions.  Slowly heat your oil to 350 degrees.. While your oil is heating, cut your potatoes using your Spiral Vegetable Cutter, using the ribbon cutting blade (it’s just a blade and a hole). You won’t get individual chips but long ribbons of curly chips! Feel free to break them into shorter sections if desired. Fry your curly potato chips in small batches (ensuring that they are fully covered by the oil in your pot)… until lightly brown. Remove your chips from the oil using a slotted spoon or other similar scooper (I use this one) and allow your chips to drain on a plate lined with several layers of paper towels (I use these ones), season with sea salt (buy HERE) to taste.

I recommend serving your potato chips with my Creamy BBQ Dip:

Combine BBQ sauce and Mayo, mix until well combined. Serve as a dipping sauce for a variety of foods.. fries, potato chips, onion rings, chicken tenders, etc…

Enjoy!

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3 Comments

  1. Hello! Love the idea of making my own chips. Question: how do you store them without them turning mushy? Maybe mine were not cut thin enough?

    1. I make mine using the spiral cutter I talk about in my recipe… and it’s important to make sure your oil is hot enough and they cook long enough.. I don’t typically store them very long 🙂 we just make a small batch for a snack however I have kept them in a zipper storage bag over night and they were just as crispy for lunch the next day!

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