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Snacks

Buffalo Chips with Louisiana Hot Dip

A bowl of chips with a buffalo sauce in the center of the bowl

Cooking Time: 3-5 min.  |  Prep Time: 40 min.  |  Serving Size: 6-8

Ingredients

Buffalo Chips

  • 4 large Russet Potatoes.
  • Salt and Pepper to taste.
  • Smoked Paprika to taste (optional).
  • 6 cups Wesson Canola Oil, for frying.

 

Louisiana Hot Dip

  • 2 cups Sour Cream
  • 1/2 cup Cajun Hot Sauce

Directions

Buffalo Chips

  1. Thoroughly wash potatoes and pat dry. Using a mandolin or a very sharp knife, slice potatoes crosswise to approx. 1/8th of an inch thick.
  2. Place sliced potatoes in a large bowl of ice water immediately after cutting. Allow potatoes to sit in ice water for 30 minutes.
  3. Preheat oil to 380°F in a large heavy bottom pot or deep fryer.
  4. Drain potatoes and transfer to a large tea towel or paper towels and pat dry removing as much water as possible. Fry chips in batches until golden crisp approx. 3 to 5 minutes, gently moving them a few times to flip and separate.

Assembly Method

Place cooked chips on a baking sheet and immediately sprinkle with salt, pepper and smoked paprika if using. In a small bowl, combine Cajun hot sauce and sour cream. Serve with chips! Tip: Use a thermometer for best results. Allow oil to come up to 360°F temperature before each batch.