Buffalo Chips with Louisiana Hot Dip - Wesson
Prep Time
40 minutes
Cook Time
5 minutes
Total Time
45 minutes
Yields
6
Directions
- Thoroughly wash potatoes and pat dry. Using a mandolin or a very sharp knife, slice potatoes crosswise to approx. 1/8th of an inch thick
- Place sliced potatoes in a large bowl of ice water immediately after cutting. Allow potatoes to sit in ice water for 30 minutes
- Preheat Wesson Canola Oil to 380°F in a large heavy bottom pot or deep fryer
- Drain potatoes and transfer to a large tea towel or paper towels and pat dry removing as much water as possible. Fry chips in batches until golden crisp approx. 3 to 5 minutes, gently moving them a few times to flip and separate
- Place cooked chips on a baking sheet and immediately sprinkle with salt, pepper and smoked paprika if using
- In a small bowl, combine Cajun hot sauce and sour cream. Serve with chips
- Tip: Use a thermometer for best results. Allow oil to come up to 380°F after each batch
Ingredients
- 4 ea large russet potatoes
- salt and pepper, ea to taste
- smoked paprika, ea to taste (optional)
- 6 cups ea Wesson Canola Oil, for frying
- 2 cups ea sour cream
- 1/2 cup ea Cajun hot sauce