Imported from Instagram

BBQ Chips with Three-Onion Dip

Name: BBQ Chips with Three-Onion Dip
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 6 servings
Cuisine: American
Ingredients: 7.5 large russet potatoes (Source states 7–8; peel, wash, and cut into thin slices with a crinkle cutter); avocado oil (For frying the chips and heating the pan for the onions); 3 tbsp brown sugar (For BBQ seasoning); 1 tbsp smoked paprika powder (For BBQ seasoning); 0.25 tsp red chili powder (For BBQ seasoning); 1.5 tbsp garlic powder (For BBQ seasoning); 1 tsp onion powder (For BBQ seasoning); salt (To taste; for BBQ seasoning); 0.5 tsp black pepper (For BBQ seasoning); 0.5 white onion (Finely chopped; for the dip); 0.5 red onion (Finely chopped; for the dip); 0.333 cup green onion (Chopped); 1 tbsp homemade BBQ seasoning (Made from the BBQ seasoning above; for the dip); salt (To taste; for the dip); 1 tbsp garlic powder (For the dip); 1 tsp Worcestershire sauce (For the dip); 1 tsp hot sauce (Adjust to taste); 0.5 cup mayonnaise (For the dip); 0.5 cup sour cream (For the dip)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Thin, crinkle-cut russet potato chips are fried until crisp, coated in a sweet-smoky BBQ seasoning, and served with a creamy dip made with caramelized white and red onions plus fresh green onion.

6 servings75 minAmerican

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Ingredients

7.5 large russet potatoes (Source states 7–8; peel, wash, and cut into thin slices with a crinkle cutter)
avocado oil (For frying the chips and heating the pan for the onions)
3 tbsp brown sugar (For BBQ seasoning)
1 tbsp smoked paprika powder (For BBQ seasoning)
0.25 tsp red chili powder (For BBQ seasoning)
1.5 tbsp garlic powder (For BBQ seasoning)
1 tsp onion powder (For BBQ seasoning)
salt (To taste; for BBQ seasoning)
0.5 tsp black pepper (For BBQ seasoning)
0.5 white onion (Finely chopped; for the dip)
0.5 red onion (Finely chopped; for the dip)
0.333 cup green onion (Chopped)
1 tbsp homemade BBQ seasoning (Made from the BBQ seasoning above; for the dip)
salt (To taste; for the dip)
1 tbsp garlic powder (For the dip)
1 tsp Worcestershire sauce (For the dip)
1 tsp hot sauce (Adjust to taste)
0.5 cup mayonnaise (For the dip)
0.5 cup sour cream (For the dip)

Steps

1
Peel and wash the russet potatoes. Use a crinkle cutter to cut them into thin slices.
2
Soak the potato slices in ice water for 30 minutes to remove excess starch.
3
Drain the potatoes, then rinse them in cold water until the water runs clear. Pat the slices dry with paper towels to remove excess moisture.
4
Heat avocado oil to 320°F (160°C).
5
Fry the potato slices in batches until golden brown and crispy. Repeat until all the potatoes have been fried.
6
In a bowl, mix the brown sugar, smoked paprika, red chili powder, garlic powder, onion powder, salt, and black pepper to make the BBQ seasoning.
7
Toss the fried potato chips with the BBQ seasoning until they are evenly coated.
8
Heat some avocado oil in a pan. Add the chopped white and red onions and caramelize them until golden brown.
9
Remove the caramelized onions from the pan and set them aside.
10
In a bowl, mix together the mayonnaise and sour cream.
11
Add the caramelized white onion, caramelized red onion, and chopped green onion to the mayonnaise mixture.
12
Add the BBQ seasoning, salt, garlic powder, Worcestershire sauce, and hot sauce. Mix the dip well.
13
Serve the BBQ chips with the three-onion dip.

Notes

For extra-crispy chips, double-fry them: fry at 320°F (160°C) until slightly tender, then increase the oil to 375°F (190°C) and fry until crispy. Adjust the dip's heat with more or less hot sauce. The source does not specify the amount of oil, the onion caramelization time, or the exact amount of salt.