Best 2 Hot Potato Chips Recipes

**Hot Potato Chips: A Crispy, Savory Snack Made Easy at Home**

Indulge in the irresistible crunch and tantalizing flavors of homemade hot potato chips, a delightful snack that elevates your taste buds to new heights. Prepared with simple ingredients and a touch of culinary magic, these chips offer a symphony of textures and flavors that will leave you craving more. Whether you prefer classic, spicy, or herbed variations, this comprehensive guide provides three distinct recipes tailored to your preferences. Join us on this culinary journey as we explore the art of crafting perfect hot potato chips in the comfort of your own kitchen.

Let's cook with our recipes!

HOT POTATO CHIPS WITH BLUE CHEESE SAUCE

Hot Potato Chips with Blue Cheese Sauce image

Provided by Bobby Flay

Categories appetizer

Time 15m

Yield 8 servings

Number Of Ingredients 11

Ingredients

2 1/4 cups whole milk
2 tablespoons unsalted butter
1 small Spanish onion, finely chopped
2 tablespoons all-purpose flour
1/4 teaspoon kosher salt
Pinch cayenne pepper
1/2 pound crumbled blue cheese
Homemade Potato Chips, recipe follows, or good-quality store-bought potato chips
6 large Idaho potatoes, peeled and sliced lengthwise into 1/8-inch thick slices on a mandoline
2 quarts peanut oil
Salt

Steps:

Place the milk in a small saucepan and bring to a simmer over low heat. Heat the butter in a medium saucepan over medium heat. Add the onion and cook until soft. Stir in the flour and cook for 1 minute. Slowly whisk in the warm milk, and continue whisking until thickened. Season with salt and cayenne pepper. Continue cooking for 5 minutes, whisking occasionally. Remove from the heat and stir in the cheese. If the sauce is too thick, thin it with a little extra milk. Serve sauce warm with potato chips for dipping.
Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying.
Heat oil in a large, heavy saucepan until the temperature of the oil reaches 400 degrees F on a deep-fat thermometer. Fry the potatoes in small batches until golden brown on both sides, turning once. Remove with a slotted spoon and place on a brown paper bag or another baking sheet lined with paper towels to drain. Season with salt immediately. Serve hot with the blue cheese dipping sauce.

HOT POTATO CHIPS

Hot Potato Chips image

Categories Sauce Potato Side Fry Simmer

Yield Serves 8

Number Of Ingredients 13

Ingredients

Blue Cheese Sauce
2 cups whole milk, or more if needed
2 tablespoons unsalted butter
1 small Spanish onion, finely chopped
2 tablespoons all-purpose flour
1/4 teaspoon kosher salt
Pinch of cayenne
1/2 pound blue cheese, crumbled, plus 1/4 cup for garnish
2 tablespoons finely chopped fresh chives, for garnish
Potato Chips
4 large Idaho potatoes, peeled and sliced lengthwise 1/8 inch thick on a mandoline
2 quarts peanut oil or canola oil
Kosher salt

Steps:

Pour the milk into a small saucepan and bring to a simmer over low heat.
Melt the butter in a medium saucepan over medium heat. Add the onion and cook until soft. Stir in the flour and cook for 1 minute. Slowly whisk in the warm milk and continue whisking until thickened, about 2 minutes. Season with the salt and cayenne. Continue cooking for 5 minutes, whisking occasionally. Remove from the heat and stir in the blue cheese. If the sauce is too thick, thin with a little extra milk. Keep warm.
Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying.
Heat the oil in a large saucepan over medium heat until it reaches 375°F on a deep-fat thermometer. Fry the potatoes in small batches until golden brown on both sides, turning once, about 2 minutes. Remove with a slotted spoon and place on a brown paper bag or another baking sheet lined with paper towels to drain. Immediately season with salt.
Pour the sauce into a bowl and top with the remaining 1/4 cup crumbled blue cheese and the chopped chives. Place the bowl in the center of a large platter and arrange the potato chips around the bowl.

Tips:

Choose the right potatoes: Russet potatoes are the best choice for hot potato chips because they are starchy and have a fluffy texture. You can also use Yukon Gold potatoes, but they will not be as crispy.
Cut the potatoes evenly: This will help them cook evenly. If you have a mandoline, use it to slice the potatoes into thin, even slices.
Soak the potato slices in water: This will help to remove the starch from the potatoes, which will make them crispier. Soak the potatoes for at least 30 minutes, or up to overnight.
Dry the potato slices thoroughly: Before you fry the potatoes, make sure they are completely dry. This will help them to crisp up.
Use a high-quality oil: Use an oil that has a high smoke point, such as canola oil or peanut oil. This will help to prevent the oil from burning.
Fry the potato slices in small batches: This will help to prevent the potatoes from sticking together. Fry the potatoes until they are golden brown and crispy.
Season the potato chips immediately: As soon as the potato chips come out of the fryer, season them with salt, pepper, and other desired seasonings. This will help the seasonings to stick to the chips.