The recipe begins with making perfect potato chips. To do this, Russet potatoes are sliced into thin, uniform strips using a mandolin. The slices are then soaked in cold water to remove excess starch, and later in vinegar water for 30 minutes. After soaking, the potatoes are dried and fried in hot oil at a temperature of around 300°F. The chips are cooked in batches, and the temperature is regulated to achieve a perfect golden brown and crispy texture.
While the potatoes are soaking, other ingredients are prepared, including slicing onions and bacon, and chopping green onions and chives. The bacon is cooked in a pan until crispy, then removed and set aside. The onions are then sautéed in the same pan until they are caramelized and golden brown.
The caramelized onions and crispy bacon are then blended together in a food processor with some of the bacon fat, sour cream, mayonnaise, vinegar, Worcestershire sauce, onion powder, garlic powder, and chives. The mixture is then refrigerated to allow the flavors to meld.
The potato chips are then served with the onion dip, garnished with curled green onions. The result is a delicious and crunchy snack perfect for the holidays.
Here are the key facts extracted from the text:
1. To make perfect potato chips, you need thin, uniform strips of potatoes.
2. A mandolin is the best tool to use for slicing potatoes.
3. The ideal thickness for potato chips is about an eighth of an inch.
4. To achieve even cuts, it's best to use consistent pressure when pushing the potato through the mandolin.
5. Sliced potatoes should be soaked in cold water to remove excess starch.
6. The water should be rinsed and changed several times until it runs clean.
7. Adding white vinegar to the water can help the potatoes fry better.
8. To make caramelized onions, you need to cook them slowly over low heat for about 30-40 minutes.
9. Onions should be sliced very thin and consistently to achieve even caramelization.
10. Bacon should be cooked over medium-low heat to render the fat and crisp the bacon.
11. Dry sherry can be used to deglaze the pan and add flavor to the onions and bacon.
12. The onions and bacon should be cooked until they are nicely browned and caramelized.
13. A food processor can be used to blend the cooked onions and bacon into a chunky paste.
14. The paste can be mixed with sour cream, mayonnaise, vinegar, Worcestershire sauce, onion powder, and garlic powder to make a dip.
15. The dip should be refrigerated to allow the flavors to meld together.
16. To fry potato chips, the oil should be heated to around 300°F (150°C).
17. The temperature of the oil should be regulated to prevent it from getting too hot or too cold.
18. The chips should be fried until they are nicely golden brown and crispy.
19. The chips should be seasoned with salt immediately after frying.
20. The dip can be served with the potato chips, and it's best to let the flavors sit for a little while before serving.