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Homemade Potato Chips with Cajun Ranch Dip

So I need to make a confession...I am absolutely obsessed with ranch dressing. Not like the person in that commercial that drinks it out of the bottle with a straw, because that's disgusting, but I can honestly eat it on just about anything. I even like ranch dressing on my spaghetti. Please don't judge me!

Yesterday I had a hankering for some homemade potato chips with some kind of dip and of course I gravitated towards some sort of ranch dip. Now I love homemade potato chips but I hated making them because you either have to use a mandoline slicer or be very skilled at slicing the potatoes with a knife. Both of these methods still take some time and time isn't something I always have, neither is patience. But what if I told you that you can easily slice a bunch of potatoes in less than 30 seconds with just one kitchen tool?

But first you need to peel your potatoes. There's really no set quantity because you just make however many you think you'll need. If you have a potato that is too large, and you'll see why below, cut it in half lengthwise.
Next get out your food processor. Yep, your food processor. Now this only works if your food processor comes with the disk that has the shredder on one side and the slicer on the other side. Mine looks like this. 
Now put the lid securely on the food processor, plug it in and turn it on. Start dropping your potatoes in. Now I feel like this should go without saying but don't hold onto the potato, stick your hand in there and chop your fingers off. 
I do prefer to use the smaller potatoes that you can just plop in there whole because they come out looking like regular potato chip slices but just use whatever you have. Look at how beautiful they turn out and seriously it takes all of 30 seconds. Not sitting there slicing each potato individually for 10-20 minutes. 
They come out perfectly thin. You will have some pieces that are maybe too thin or small and you can either weed them out after soaking them or just cook them. I personally just cook them because it all tastes the same to me anyways but to each their own. 
After you've sliced all of the potatoes dump them into a bowl that's large enough to fill with water to soak your potatoes. Fill the bowl with about 1-2 inches of cold water above your potatoes, salt the water and stick the bowl in the fridge. Now don't think you'll have to wait forever for them to soak before you can cook them because as long as you give them about 30 minutes you'll be fine. You can also soak them for longer. If you want to do them the night before, that morning or a few hours before dinner then feel free to do so. I did mine before lunchtime so they did soak for about 5 hours. 
Just before you start cooking dinner, remove the potatoes from the fridge and strain the water out. I just dump them into my colander in the sink. 
Line a baking sheet with paper towels. Dump your potatoes on the paper towels and pat them dry with more paper towels. Try to soak up as much water as possible. I usually prefer using a clean flour sack towel to avoid using paper towels but all of mine were in the dirty laundry basket. Time do some MORE laundry...
Fill a large pot with about 2-3 inches of your cooking oil of choice. I used vegetable oil. Just make sure it's a high heat oil. Heat the oil over medium to medium-high heat. You don't want your oil too hot or you will burn your potatoes.
Cook your potato chips in small batches. You don't want to overcrowd the pot or they'll stick together, cool your oil down and not cook evenly. When your potatoes are light brown and cooked throw, remove them from the pot using a slotted spoon (that can withstand high heat) and place them in a paper towel lined bowl. Make sure to lightly season each batch with your seasoning of choice. Your seasoning will stick better when they are hot. I just used salt and pepper since I knew I was serving them with a dip. 

Now for your Cajun ranch dip, you can make this dip prior to dinner and just toss it in the fridge while you're cooking the rest of your food or you can make it while your peeling and slicing your potatoes. I made mine after I sliced all my potatoes so it could sit in the fridge and the flavors could mingle more. 

Before you start gathering and mixing up your ingredients, grab some milk and your vinegar. Pour a 1/4 cup + 2 tbsp of whole milk into your measuring cup and mix with 1 tsp of vinegar. Stir and let the mixture sit on the counter while you are making the rest of the dip. You can use real buttermilk here but I don't like buying buttermilk unless I am using the entire carton for marinating fried chicken. This is more budget conscious way of making it. I heard a chef on a cooking show call this "poor man's buttermilk" and he's probably right. 

Measure out all of the dip ingredients (minus the "buttermilk") and place them in a medium sized bowl. *If you decide to use fresh garlic I like to grate mine because I feel you get smaller pieces so you aren't biting into a chunk of raw garlic and you get a more even distribution of garlic. I do this even when cooking it because it sort of melts into the butter, oil, sauce, etc. 
Now it's time to pour in your buttermilk mixture. It'll look sort of chunky when coming out of the measuring cup, this is what you want!
Using a whisk, mix all of your dip ingredients until well combined. Cover with plastic wrap and place in the fridge. 
Serve your chips with the Cajun ranch dip and enjoy! I also used the dip as a sauce on a Cajun burger with caramelized onions and fresh tomatoes. It's ridiculously addictive and delicious. 
So yummy!! 

Homemade Potato Chips with Cajun Ranch Dip
  • 1/2 cup mayonnaise 
  • 1 cup sour cream
  • 1/4 cup + 2 tbsp whole milk 
  • 1 tsp apple cider vinegar (white vinegar works fine too)
  • 1 tsp granulated white sugar
  • 1 tsp dried parsley
  • 3/4 tsp creole seasoning
  • 1/2 tsp seasoning salt 
  • 1/2 tsp dried dill
  • 1/2 tsp onion powder
  • 1/2 tsp ground black pepper 
  • 1/4 tsp Italian seasoning
  • 1/2 tsp garlic powder or 1 large garlic clove, grated (I would only use fresh garlic if you're a garlic lover like we are)
  • 5-6 medium potatoes, peeled
  • vegetable oil for frying 
  • salt and pepper to taste 

Homemade Potato Chips-
  1. Wash and peel your potatoes. Slice in large potatoes that won't fit into your food processor in half lengthwise. 
  2. Make sure you have the slicing disk in your food processor. Turn your food processor on and carefully place each potato into the top and slice your potatoes. As I mentioned above, please be careful and do not hold onto the potatoes.
  3. Remove the lid from your food processor and dump the sliced potatoes into a large bowl. 
  4. Fill the bowl with cold water until there's about 1-2 inches of water above the potatoes. Salt your water well. 
  5. Place the bowl into your fridge and soak the sliced potatoes for a minimum of 30 minutes and a maximum of 24 hours. I
  6. Place a large colander into your sink. Remove potatoes from fridge and dump the potatoes to strain them.
  7. Line a baking sheet with paper towels and dump the drained potatoes. Pat dry with paper towels to remove as much water as possible. 
  8. In a large pot, fill with about 2-3 inches of high heat cooking oil and heat over medium to medium-high heat. Do not get your cooking oil too hot. If you have a cooking thermometer that is safe for high heat you can measure the heat to about 350 degrees. If you don't have a thermometer you can take one of your chips and carefully place into the oil to test if it is hot enough or if it is too hot. 
  9. In small batches, cook your sliced potatoes until they are a golden brown and cooked through. Do not overfill your pot or your potatoes will stick together, not cook properly and your oil will cool down too much. 
  10. Remove each batch of potatoes with a slotted cooking spoon and place in a paper towel lined bowl to drain the oil from each batch of chips. Make sure to season your potatoes after each batch as the seasoning will stick better to the hot oiled chips. I used salt and pepper but feel free to use any seasoning you like. 
Cajun Ranch Dip-
  1. Using a measuring cup, pour your milk and vinegar into the cup. Stir to combine and let sit out at room temperature. (Omit this step if you want to use real buttermilk)
  2. In a medium sized mixing bowl, combine your sour cream, mayo, spices and freshly grated garlic (if using instead of garlic powder). 
  3. Pour the "buttermilk" into the medium sized bowl with the rest of the ingredients. The milk will look chunky and almost curdled, you want this to happen! 
  4. Using a whisk, mix all of your dip ingredients until well combined. 
  5. Cover with plastic wrap and stick the dip into the fridge. The longer the dip sits in the fridge before you serve with the chips the more the flavors will have time to mingle and develop. 
  6. Remove dip from fridge and serve with homemade potato chips or whatever your heart desires! 
  7. Dip will keep in the fridge for up to 3 days if kept refrigerated continuously in a sealed container. 


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