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Potato Chips with Caramelized Onion Dip

Source of Recipe

From "Fan Fare" by Debbie Moose


Recipe Introduction

"Slowly caramelizing the onion updates this retro dip, giving it an unmistakable homemade flavor. If possible, make it a day or two in advance so the flavors have time to develop and meld. To change up the chips, use sweet potatoes in place of the Yukon golds."

List of Ingredients

For the Onion Dip:
â—¦ 3 Tbsp olive oil
â—¦ 1 large yellow onion, quartered, and thinly sliced
â—¦ Kosher salt and freshly ground pepper
â—¦ 1 cup (8 ounces) sour cream
â—¦ ¼ cup mayonnaise
â—¦ 1½ tsp Worcestershire sauce
â—¦ ½ tsp garlic powder
â—¦ ¼ tsp celery salt

â—¦ 1 pound Yukon gold potatoes, peeled
â—¦ 2 quarts canola oil for deep-frying
â—¦ Kosher salt


Recipe

To make the onion dip, in a frying pan over medium-high heat, warm the olive oil. Add the onions, season with salt and pepper, and sauté, stirring often, until soft, about 8 minutes. Reduce the heat to low and continue to sauté, stirring occasionally, until the onions are caramelized, about 25 minutes. Let cool.

In a bowl, stir together the onion, sour cream, mayonnaise, Worcestershire sauce, garlic powder, and celery salt. Season with salt and pepper, cover with plastic wrap, and refrigerate while you make the potato chips.

Using a mandolin or a sharp knife, very thinly slice the potatoes into chips and place in a bowl of cold water.

In a large heavy-bottomed pan over medium-high heat, warm the canola oil until it reaches 350° F on a deep-fry thermometer. Drain the potatoes and lay on a plate lined with paper towels, using extra towels to blot dry. Line another plate with paper towels.

Working in batches, fry the potatoes until golden and crisp, about 5 minutes. Using a wire skimmer or slotted spoon, transfer the chips to the prepared plate and season generously with salt. Continue to fry the remaining potatoes in batches. Let the potato chips cool before serving alongside the onion dip.


Serves 4 to 6