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Dutch-Oven Kettle Chips With Onion Dip Recipe

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4.1 from 6 reviews

This recipe for Dutch-Oven Kettle Chips with Onion Dip offers a delicious homemade take on crunchy, golden potato chips paired with a creamy, flavorful onion dip made from Greek yogurt, sour cream, and fresh herbs. The chips are thinly sliced, double chilled, and fried to perfection in a Dutch oven, providing that perfect kettle-cooked texture. The savory dip combines sautéed scallions and garlic with classic seasonings for a refreshing contrast that pairs wonderfully with the chips, perfect for any snack occasion.

Ingredients

For the Kettle Chips

  • 3 russet potatoes
  • 1 quart vegetable oil
  • 2 teaspoons salt, divided

For the Onion Dip

  • 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

Instructions

  1. Slice the Potatoes: Thinly slice the russet potatoes using a mandolin slicer to ensure uniform thickness for even frying.
  2. Soak in Ice Water: Place the potato slices in ice water for 30 minutes to remove excess starch and help achieve a crispier texture.
  3. Drain and Dry: Thoroughly drain and dry the potato slices using paper towels and then chill them in the refrigerator to keep them firm before frying.
  4. Heat the Oil: Heat 1 quart of vegetable oil in a Dutch oven to 350°F (175°C), ensuring the oil reaches the proper temperature for frying.
  5. Fry the Chips: Carefully lower about ½ cup of potato slices into the hot oil and fry for 5 minutes until they turn golden brown and crispy.
  6. Drain the Chips: Remove the fried chips using a slotted spoon and drain them on a paper towel-lined sheet tray to remove excess oil.
  7. Repeat Frying: Continue frying the remaining potato slices in batches, then immediately sprinkle all the chips with 1 teaspoon of salt for seasoning.
  8. Prepare the Onion Dip Base: Heat 1 tablespoon of olive oil in a skillet over medium heat, then add the finely chopped scallions and minced garlic and cook until softened, about 2 minutes.
  9. Combine Dip Ingredients: In a large bowl, combine the Greek yogurt, sour cream, Dijon mustard, garlic powder, onion powder, chopped chives, chopped parsley, 1 teaspoon salt, and the cooked scallions and garlic. Stir thoroughly to blend flavors.
  10. Serve: Serve the freshly fried kettle chips alongside the creamy onion dip immediately for the best texture and flavor experience.

Notes

  • Using a mandolin slicer helps achieve evenly thin potato chips for consistent frying.
  • Soaking and drying the potato slices are key steps to ensure crispiness by removing excess starch and moisture.
  • Maintain the oil temperature at 350°F to avoid greasy chips and ensure they cook evenly.
  • Frying in small batches prevents the oil temperature from dropping, resulting in crispier chips.
  • The dip can be prepared ahead of time and chilled to allow flavors to meld but serve chips fresh for optimal crunch.
  • Russet potatoes are ideal due to their high starch content and texture when fried.

Find it online: https://simpleplatter.com/dutch-oven-kettle-chips-with-onion-dip-recipe/