Here’s a way to take an everyday snack to a whole new level; these homemade potato chips and creamy chive dip are elegant enough to serve as a party appetizer and a fun alternative to an ordinary bag o’chips.
They’re dusted with fresh black pepper and baked to a deliciously caramelized crisp in butter…you probably won’t eat just one.
Black Pepper Baked Potato Chips
Makes 4 servings
4 medium Yukon Gold potatoes
5 tablespoons melted butter
1 teaspoon freshly ground black pepper
½ teaspoon coarse salt
1 teaspoon (red or white) wine vinegar
½ cup sour cream
¼ cup chopped chives
2 green onions, light green parts finely chopped
Heat oven to 425°F.
Slice potatoes about 1/8-inch thick on a mandoline or by hand with a very sharp knife.
Put potatoes in a large bowl; pour butter over and sprinkle with pepper and salt; toss gently to coat.
Arrange potatoes on 2 large baking sheets in one layer; bake 1 sheet at a time for 10 minutes or until golden and crisp – keep your eye on them as they can brown quickly.
Cool chips on baking sheet until they crisp up; sprinkle lightly with vinegar. Use a thin spatula to transfer the chips to a serving bowl.
Mix sour cream, chives, green onions and salt together; serve in a bowl alongside chips.
appetizer, potato chip, snack
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