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Homemade potato chips. Photo by Christopher Smith

Chips and dip
Published: 10/5/2011 3:34 PM
Last Modified: 10/5/2011 3:36 PM

Q: What’s better than homemade potato chips?

A: Homemade potato chips and dip.

I don’t know about you, but I could use a few new recipes for holiday parties. We tend to get stuck in a rut with the same veggie plates, cheese dips and cocktail sausages don’t we?

I suggest making your guests some homemade potato chips and dip. Cooks say that the chips are perfect to serve at parties because they are good at room temperature. Offering a dip just kicks it up a notch.

We featured homemade barbecue potato chips in Wednesday’s food page. Here’s another recipe for plain chips with a dip that Chef Bobby Flay included in his new cookbook Bar Americain:

Blue Cheese Sauce

2 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
2 tablespoons finely chopped fresh chives

1. Place the milk in a small saucepan and bring to a simmer over low heat.

2. 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 the salt and cayenne pepper. Continue cooking for 5 minutes, whisking occasionally.

3. Remove from the heat and stir in the cheese. If the sauce is too thick, thin with a little extra milk.

Potato Chips

4 large Idaho potatoes, peeled and sliced lengthwise 1/8 of an inch thick on a mandoline
2 quarts peanut oil or canola oil
Kosher salt

1. Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying.

2. Heat oil in a large saucepan until the temperature of the oil reaches 375 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 and season with salt immediately.

** If you don’t want to make homemade potato chips, any brand in the market fried in peanut oil can be substituted.

To serve:
Pour the sauce into a bowl and top with more crumbled blue cheese, if desired, and the chopped chives place the bowl in the center of a large platter and place the potato chips around the bowl.

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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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Archive

Past Articles By Nicole Marshall Middleton

2/16/2013		Valentine's weekend is last call for hearts
2/14/2013		Have you tried ... greek frozen yogurt
2/14/2013		5 to Find: Last-minute Valentine's Day gift ideas
2/13/2013		Recipes: Meatless main dishes make great meals for Lent
2/13/2013		Eggs and croutons made from the heart
2/12/2013		Puff pastry a timely bit of food from the heart
2/10/2013		Nothing conjures love more than chocolate
2/9/2013		Chocolate filigree hearts great for Valentine's Day cupcakes
2/9/2013		Leftovers inspire a Valentine treat
2/7/2013		Have you tried cacao nibs?
2/7/2013		Mardi Gras mystery: Strange events at S & J Oyster Co. lead to talk of haunting
2/7/2013		What are you ...? with the King and Queen of Blue Dome District's Mardi Gras parade

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