It’s summer and I can’t even think about heating up the oven or making a mess on the stove. But I wanted to try to make homemade potato chips in a healthy oil, but deep fat-frying is not something I ever do.
Eureka! So that’s why they put a gas burner on the gas grill! Make the chips and serve them hot while dinner is cooking on the grill. Hot chips, a savory blue cheese dip and cold beer – what a hit (and dinner hadn’t even started yet!).
Potato Chips with Savory Blue Cheese Dip
Season your chips with anything like Old Bay, pepper, BBQ dry rub, etc. I used sea salt because of the blue cheese dip. You can also make any kind of dip or use a fresh produce-section blue cheese dressing. Even basic Heinz Ketchup makes a great dip with chips seasoned with freshly-ground black pepper.
- 2 large baking potatoes, peeled, sliced lengthwise thinly on a mandolin slicer (hold at room temp, no need to put in water, it’s okay if they turn a little brown)
- 3 cups of canola oil
Heat the oil in a large saucepan to very hot, about 375 degrees. A good test is to splash a few drops of water in the oil and if it sizzles and spurts, it’s ready to go.
Fry small batches of potatoes, turning as they brown to the desired color (about 5 minutes)
Drain on paper towels, season with salt or desired seasonings and serve immediately.
Blue Cheese Dip
- 1/2 cup shallots, minced
- 2 tablespoons of butter
- 1 tablespoon flour
- 1 to 1-1/2 cups milk, warmed to almost simmering
- 1/2 cup crumbled blue cheese
- 1 tablespoon fresh rosemary or fresh chives, chopped
Saute shallots in butter until soft, about five minutes. Add flour and whisk for a minute. Whisk in one cup of milk until thick, add extra milk for desired consistency. Serve warm or chilled. Top with fresh herbs and more blue cheese if you wish. You can make this first on that same outdoor burner before you start the chips. Or make the day ahead.