Homemade Potato Chips with Chilpotle Lime Dip


Homemade chips anyone?  Remember when we all owned a “Fry Baby” or “Fry Daddy” and apparently fried lots of things??  Those must-have appliances came with a plastic lid so you could just store and reuse the oil. I rarely deep fry anymore but a couple weeks ago I made chili Rellenos which are deep fried in a pretty fair amount of oil. So as not to be wasteful, once the oil had completely cooled I strained it using a fine mesh colander lined with a coffee filter. After doing that the oil can be stored in the refrigerator and used one or two more times…unless you’ve fried fish in it and then no, do not reuse. I decided to make fish and chips for dinner.  My excuse for a dinner of all fried things was not wanting to waste that oil.  I know that will make perfect sense to anyone reading this.  Back in the Fry Daddy days I guess we didn’t need an excuse.

To prepare the potatoes for chip making wash them and, using a mandolin on a fine setting, slice away. I used redskin potatoes and I do not peel them. Rinse the potatoes well after slicing and dry them as thoroughly as possible with paper towel or clean cotton dish towels.


Heat your oil in a heavy Dutch oven until it reaches 375-380 degrees. Carefully begin dropping the potatoes in the hot oil and let them fry until they are lightly browned. Don’t crowd the potatoes in the pan.


You may have to turn them once. When they are done to your liking remove the chips from the hot oil using a skimmer and put them on a pizza pan or jelly roll pan lined with paper towel. Salt them immediately with coarse salt and put them in a warm oven.


Begin your next batch until you’ve made the desired amount of chips. I think putting the chips in a warm oven after frying also helps to crisp them up and any excess oil dissipates or is absorbed by the paper towel.

Dip Ingredients:

1 cup sour cream

1/2 cup mayonnaise

3 T chilpotle peppers in adobo (chopped well)

juice and zest of one lime


Thoroughly combine all ingredients.


Keep refrigerated until you’re ready to serve.

NOTE:  If you have any chips left store them in a zip lock bag and, before serving the left overs, warm them up a bit in the oven.   The dip is also excellent on fish tacos and would add a little zip to a vegetable tray.  You can also make really yummy chips with sweet potatoes.

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