HOW TO MAKE SOUR CREAM DIP FOR CHIPS RECIPES

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CAVIAR SOUR CREAM DIP WITH POTATO CHIPS - NYT COOKING



Caviar Sour Cream Dip With Potato Chips - NYT Cooking image

This simple snack is a slightly fancier version of the time-honored practice of topping potato chips with sour cream and caviar. Here, the sour cream gets zipped up with scallions, chives and white pepper and the caviar — preferably bright orange beads of salmon roe — glow like jewels on top. One of the easiest hors d’oeuvres to put together, it’s also one of the most festive.

Provided by Melissa Clark

Total Time 15 minutes

Yield 2 to 4 servings

Number Of Ingredients 8

1 cup sour cream
1 1/2 tablespoons thinly sliced scallions, white and green parts
1 tablespoon chopped fresh chives
1/4 teaspoon ground white pepper
Kosher salt, to taste
About 2 ounces salmon roe or other caviar, for garnish
Potato chips, for serving
Celery sticks, for serving

Steps:

  • In a small bowl, mix together sour cream, scallions, chives, pepper and salt to taste. Let sit at room temperature for at least 10 minutes so the flavors can meld (or chill for up to 24 hours before serving).
  • Spoon caviar on top and serve with potato chips and celery sticks.

HOMEMADE SOUR CREAM AND ONION CHIPS RECIPE | JEFF MAUR…



Homemade Sour Cream and Onion Chips Recipe | Jeff Maur… image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Total Time 1 hours 5 minutes

Cook Time 45 minutes

Yield 4 quarts

Number Of Ingredients 8

1/4 cup plus 1 teaspoon kosher salt
3 pounds russet potatoes, scrubbed, washed and thinly cut on a mandoline (about 1/10th of an inch)
8 cups peanut oil
3 tablespoons buttermilk powder
2 tablespoons onion powder
1 tablespoon garlic powder
1/2 teaspoon sugar
3 tablespoons minced fresh dill

Steps:

  • Whisk together 8 cups water with 1/4 cup of the salt. Place the sliced potatoes into the water-and-salt solution and let soak for at least 20 minutes. After they have soaked, dry thoroughly on a paper towels or dish towels.
  • Heat the oil a large Dutch oven to 350 degrees F.
  • In a spice grinder, combine the buttermilk powder, onion powder, garlic powder, sugar, dill and the remaining 1 teaspoon salt. Grind into a homogeneous powder.
  • In handful-size batches, fry the potatoes until they just turn golden brown, 2 to 3 minutes. Toss immediately in a large bowl with some of the spice mixture. Then place them on a baking sheet and sprinkle them again with some of the spice mixture.
  • Hold them in semi-airtight container for a few days, if you can stand it that long. 

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