Sour Cream and Chive Potato Chips with Colby Cheese

Sour Cream and Chive Potato Chips with Colby Cheese

prep time

minutes
cook time

minute
servings
4

Ingredients










Cooking Instructions

1

Fill large bowl with ice water. Use mandolin to slice potatoes into even 1/16-inch rounds. Immerse sliced potatoes in ice water 30 minutes. Using very cold water, rinse and drain potatoes 2 more times, or until water runs clear.


2

Working in batches, use salad spinner to dry potatoes. Place potato slices in single layer on paper towels and thoroughly blot until potatoes are completely dry.


3

In small bowl, mix powdered buttermilk, onion powder, garlic powder, sea salt, parsley and black pepper. Set aside.


4

Fill deep, heavy-bottomed skillet, electric skillet or deep fryer with oil to 2-inch depth. Heat oil just to 360°F. Working in batches of 15-20 slices, fry chips 2 1/2 to 3 1/2 minutes or until chips are uniformly golden brown. Use slotted spatula to remove chips from oil and place in paper towel-lined bowl; gently toss chips with 1 teaspoon seasoning mix.


5

Place seasoned chips on paper towel-lined tray and sprinkle with chives. Cool 5-10 minutes. Chips will crisp up as they cool.


Pairing notes: Subtle and mild, Colby is the perfect crowd-pleasing party cheese – few are able to resist its supple texture, tang and buttery richness. Delicately flavored Colby also makes for a wonderful counterpoint to these zesty, delightfully pungent homemade chips. To serve, set chips on a cheese board along with sliced Colby.


Ingredients










Cooking Instructions

1

Fill large bowl with ice water. Use mandolin to slice potatoes into even 1/16-inch rounds. Immerse sliced potatoes in ice water 30 minutes. Using very cold water, rinse and drain potatoes 2 more times, or until water runs clear.


2

Working in batches, use salad spinner to dry potatoes. Place potato slices in single layer on paper towels and thoroughly blot until potatoes are completely dry.


3

In small bowl, mix powdered buttermilk, onion powder, garlic powder, sea salt, parsley and black pepper. Set aside.


4

Fill deep, heavy-bottomed skillet, electric skillet or deep fryer with oil to 2-inch depth. Heat oil just to 360°F. Working in batches of 15-20 slices, fry chips 2 1/2 to 3 1/2 minutes or until chips are uniformly golden brown. Use slotted spatula to remove chips from oil and place in paper towel-lined bowl; gently toss chips with 1 teaspoon seasoning mix.


5

Place seasoned chips on paper towel-lined tray and sprinkle with chives. Cool 5-10 minutes. Chips will crisp up as they cool.


Pairing notes: Subtle and mild, Colby is the perfect crowd-pleasing party cheese – few are able to resist its supple texture, tang and buttery richness. Delicately flavored Colby also makes for a wonderful counterpoint to these zesty, delightfully pungent homemade chips. To serve, set chips on a cheese board along with sliced Colby.


Tagged in: Appetizer Colby Snack

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