Homemade Sour Cream and Onion Chips (Jeff Mauro) |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
1/4 cup plus 1 teaspoon kosher salt |
3 pounds russet potatoes, scrubbed, washed and thinly cut on a mandoline (about 1/10thof an inch) |
8 cups peanut oil |
3 tablespoons buttermilk powder |
2 tablespoons onion powder |
1 tablespoon garlic powder |
1/2 teaspoon sugar |
3 tablespoons minced fresh dill |
Directions:
1. Whisk together 8 cups water with 1/4 cup of the salt. Place the sliced potatoes into the water-and-salt solution and let soak for at least 20 minutes. After they have soaked, dry thoroughly on a paper towels or dish towels.
2. Heat the oil a large Dutch oven to 350 degrees F.
3. In a spice grinder, combine the buttermilk powder, onion powder, garlic powder, sugar, dill and the remaining 1 teaspoon salt. Grind into a homogeneous powder.
4. In handful-size batches, fry the potatoes until they just turn golden brown, 2 to 3 minutes. Toss immediately in a large bowl with some of the spice mixture. Then place them on a baking sheet and sprinkle them again with some of the spice mixture.
5. Hold them in semi-airtight container for a few days, if you can stand it that long.
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