Sharp Cheddar Kettle Chips & Buttermilk Onion Dip

Serves 4 as a snack

As simple as this sounds this is one of my favorite recipes in this book. Cheddar & buttermilk are quintessential flavors of the southern and go perfectly with this flavor profile. There is no denying that there is something religious about the crunch of a potato chip and an ice-cold dip along. This is my go-to to bring to a party or event when I don’t have a lot of time but still need to show off a bit. I like to call this the sleeper!!! It comes across simple, but it is always the most memorably delicious thing people ask me about. Plus this is my mom’s favorite and she approves this message!

Potato Chips
2 large russet potatoes, scrubbed clean
8 cups vegetable or canola oil, for frying
cheddar spice (see below)
salt & pepper to taste

Using a mandolin or a very sharp knife, slice the potatoes into thin rounds, and place in a large bowl of water to prevent discoloration. Heat the oil in a large, heavy pot or kettle to approximately 340 degrees F. Pat the potatoes completely dry and fry in batches, cooking until golden brown, about 2 minutes. Drain on paper towels and while still warm season with salt, pepper and the cheddar spice.

Sharp Cheddar Spice
½ cup cheddar cheese powder (take it from an instant mac & cheese box)
2 tsp. powdered thyme
2 tbl. garlic salt
2 tbl. onion powder

Mix & store in an air tight container

Buttermilk Onion Dip
2 tbl. extra virgin olive oil
1 lb. Spanish onions, minced
¼ tsp. granulated garlic
1 tsp. celery salt
2 tsp. dried thyme leaves
1 tbl. granulated sugar
3 tbl. Worcestershire sauce
¼ tsp. ground white pepper
½ tsp. kosher salt
1 ½ cups sour cream
¾ cups mayonnaise

In a saute pan over medium heat add oil and the onions and caramelize for about 15 minutes. Remove from the heat and set aside to cool. Combine the rest of your ingredients with the cooled onions. Refrigerate until needed and stir before serving.