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Sour Cream and Onion Ruffle Chips

An easy recipe for homemade sour cream and onion seasoning for ruffle chips.
This seasoning is great for dips and sauces as well.

It is important that you have a mandolin for slicing the potatoes, below is a link to the one we use, which is simple and affordable.

https://amzn.to/3QoHhxl

Also, one of our favorite kitchen tools is our mini food processor, we use it for everything and it is easy to use and clean without all of the large parts.

https://amzn.to/3St5pl3

Sour Cream and Onion Ruffle Chips
Recipe:
Ingredients:
4 each- medium size russet potatoes
Canola oil for frying

for the seasoning
6 TBSP- buttermilk powder
3 TBSP- onion powder
2 TBSP- garlic powder
1 tsp- salt
1 tsp- sugar
1 tsp- dried dill
1 TBSP- dried parsley

for the water bath
4 quart- cold water
2 TBSP- kosher salt
1 cup- white vinegar

Method:
Using a large mixing bowl, add the water, salt and vinegar to create a water bath.
Peel and slice the potatoes on a mandolin using a 1/8 wave blade.
Place the potatoes in the water bath and let soak for 30 minutes.
Remove the potatoes and pat dry with a paper towel, let dry at room temperature for 1 hour.
Add buttermilk powder, onion powder, garlic powder, salt, sugar, dill and parsley to a food processor.
Going the ingredients to get a fine powder.
Season additionally if needed per your personal taste.
Bring oil to 300F for the first fry, or blanche.
Fry the potatoes until they begin to slightly brown.
Remove the potatoes and let cool for 1 hour.
Bring the oil to 360F for the second fry.
Fry the potatoes until crisp and brown.
Remove the chips and season heavily with sour cream and onion seasoning.

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