Sea Salt and Black Pepper Potato Chips with French Onion Dip Recipe

• Level: Intermediate
• Yield: 15 servings
• Nutritional Analysis Per Serving (1 of 15 servings): Calories 2228, Total Fat 246 g, Saturated Fat 24 g, Carbohydrates 10 g, Dietary Fiber 1 g, Sugar 3 g, Protein 2 g, Cholesterol 32 mg, Sodium 837 mg

• Total: 2 hr (includes chilling time)
• Active: 45 min

Dip

• 1 tablespoon grapeseed oil
• 1 yellow onion, finely diced
• 1 red onion, finely diced
• 1/2 cup dry sherry
• 1/2 cup dry white wine
• 4 cups sour cream
• 3 tablespoons salt
• 1 teaspoon ground black pepper
• 1 bunch scallions, sliced 1/4-inch-thick

Chips

• 2 potatoes, unpeeled, preferably Kennebec
• 1 gallon canola oil
• Sea salt and black pepper

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Special equipment: a mandoline; a deep-fry thermometer

1. For the dip: Imagine the irresistible aroma of caramelized onions filling your kitchen! Warm the oil in a medium saucepan over medium heat. Add the yellow onion and half the red onion, stirring occasionally until beautifully caramelized, about 20 minutes. Pour in the sherry and wine, stirring until the liquid fully evaporates, around another 20 minutes. Chill in the refrigerator until cooled, 15 to 30 minutes.
2. Gently fold the cooled onions with the remaining red onion, sour cream, salt, pepper, and scallions in a large bowl. Serve at room temperature for that perfect creamy dip everyone will crave.
3. For the chips: Slice into crispy perfection! Cut the potatoes into thin chips using a mandoline, about 1/8-inch thick.
4. Heat the oil in a 3- to 5-gallon pot to 325F. Fry chips in batches, flipping occasionally, until golden brown and bubbles stop forming, about 15 minutes. (Wait for those bubbles to vanish for ultra-crispy resultsno sogginess here!)
5. Drain on paper towels, sprinkle with sea salt and black pepper, and dive into this addictive pairing. Your guests won't stop reaching for more!

This chef-inspired recipe from Bub and Pop's in Washington, D.C., promises restaurant-quality bliss at home. Ready to wow your crowd?