Chips and dip, a match made in heaven. Perfect to munch on as you sip on a cold one, or while you have a binge session with your better half. You can’t go wrong with good chips and dip.
Here’s a way for you to get the PERFECT chip with absolutely no propensity for sogginess and continuously consistent crunch that will leave you coming back for more. And as if that wasn’t enough, we’ve paired it with a failsafe cheese sauce that coats the taters in a comforting cheesy jacket of wonderfulness!
The Chips
Generally, any potato could be used for this recipe and yield a chip with an excellent crunch. But the best potatoes to use would be either Yukon Golds or Russets due to their perfect starch content. Once properly washed, slice the potatoes as thin as possible. The easiest way to do this, which would give the most consistent results, is to use a mandolin. But be careful and make sure your fingers are well out of the way as you slice!
Make sure the slices go directly into cold water in order to prevent them oxidizing and turning brown. The water also helps to remove excess starch in the slices which will help in achieving that final crunch.
Once sliced and bathed, drain the potatoes well. This can be done by laying them on a paper towel (or two) and patting them dry until as much moisture is removed as possible. The potatoes can remain dry while you prep for and make the cheese sauce.
Before you begin frying, make your garlic seasoning and set it close-by wherever you plan to drain the chips after they come out of the fryer. They need to be tossed in seasoning as soon as possible.
To fry, heat the oil till it reaches about 190C. If you don’t have a way to measure this, once the oil begins to shimmer, test it by frying one slice and if it bubbles and floats to the top immediately, you’re good to go. If the oil begins smoking, you’ve gone too far and you’ll have to reduce the heat before frying or you will end up with burnt crisps. Also, be sure to not overcrowd the pan with too many chips, as this could reduce the overall heat of the oil and ruin the chance for the potatoes to cook properly. Once the chips have achieved a golden brown color all over, IMMEDIATELY place it in a bowl lined with tissue paper and toss it with the garlic seasoning to ensure that the flavors stick to the chip.
The Sauce
Not only does this sauce pair immaculately with these crispy taters, it could pair just as well with any dish that calls for a good hit of cheesiness. This sauce is a welcome addition to any cook’s arsenal!
To start, measure out the ingredients and keep them at the ready.
Heat up a heavy-based saucepan on medium heat and add in the butter. Once melted, add in the flour and allow the ingredients to come together to form a roux.
Pour in the milk a little bit at a time, mixing well between each pour. Ensure no lumps of flour remain. Once all the milk is poured, continue mixing until the mixture thickens or until a line drawn on the back of a spoon, stays.
Add in the grated cheese. Any cheese that melts well would work in this sauce. Once the cheese is mixed in, add in the chopped parsley and garlic and mix well. Finally, turn off the heat and season with salt and pepper. Once you’re satisfied with your seasoning levels, pour the completed sauce into a small container or bowl and you’re ready to serve!
To serve, place a handful (or more) of your perfectly crispy garlic chips in a bowl lined with paper towels and sprinkle with a garnish of chopped parsley. Place the bowl of cheese dip next to it and you’re ready to chow down!
Perfect Garlic Potato Chips with Cheese Sauce
Ingredients
For the Cheese Sauce
- 1 Tbsp Flour
- 1 Tbsp Butter
- 1 Cup Milk
- 1/4 Cup Cheese
- To Taste Salt and Pepper A pinch of each
- 1 Clove Garlic Peeled
For the Potato Chips
- 1 Whole Potato Approximately 100 grams
- 3 Cups Oil For frying
- 1 Tsp Garlic Powder
- 1 Tsp Salt
- 1 Tsp Pepper
Instructions
- Wash and slice the potatoes directly into a bowl of water. Drain and pat dry with paper towels.
- For the cheese sauce, finely chop the garlic cloves and parsley and set aside.
- Heat a medium saucepan and melt the butter. Mix in the flour and combine. Add in the milk and cook until thickened.
- Grate the cheese into the thickened milk sauce and add in the chopped garlic and parsley and mix till combined. Season with salt and pepper to taste.
- For the chips, combine the garlic powder, salt and pepper and set aside.
- Heat up the oil (3 cups) in a pot. Once hot, fry the chips until golden brown in color. Remove from the oil and drain on a paper towel. Immediately season with the garlic salt seasoning.
- Once all the chips are fried, serve in a bowl and sprinkle with parsley alongside a small bowl of the cheese sauce.
FAQs
- How do I go about slicing the taters if I don’t own a mandolin?
A potato peeler would also give you consistently thin slices. Other than that, you could also attempt to slice it with a knife. If so, cut the potatoes into manageable pieces before slicing. You don’t necessarily need to get circular slices!
- Do I need to peel the potatoes?
No, not unless you really want to, or if the peel looks dirty or spoiled. There’s no need to remove the peel it as it contributes to the overall look and texture of the final product.
- How do I get rid of lumps that might form in the cheese sauce?
Try to whisk it in. But if that doesn’t work, simply pass the whole mixture through a strainer.
- How do I prevent a skin forming on the cheese sauce?
A small knob of butter placed directly onto the surface of the sauce after it has been cooked, should prevent this. Alternatively you could cover it with plastic wrap and make sure the wrap is in contact with the sauce.
Tips to Improve or Alter the Recipe
- You can increase or decrease the intensity of garlic by adding more or less. The garlic added into the sauce could be omitted completely or could be added in before the flour for a toastier note.
- Seasoning for the chips could be varied and is really only limited by your imagination! Plain salt and pepper, paprika, mixed herbs, cumin, or even curry powder would work well. Just ensure that the seasonings are in as fine a powder as possible. Sprinkle your chosen spices on as soon as the chips are pulled out of the hot oil.
- Similarly, the cheese sauce could also be altered with similar flavors to help match the seasoning of the chips.
How to Serve (Potential Sides)
It goes without saying that this is a snack that can be eaten all on its own. Ideally it could accompany a cold drink while you watch the game or movie. It could also make an excellent side dish to a whole cooked fish or chicken dish. A hearty burger would just as easily make an excellent partner to these chips as well. The sauce could also be the base for a pasta or noodle dish. For a twist, serve the chips with the sauce drizzled on top and top with a salsa or guacamole and you’ve got yourself loaded potato nachos!
Tips for Storage
It is highly unlikely that anything would remain from this tasty treat but in the event that it does, simply place both (separately) in an airtight box and chill for up to 3 to 4 days. You could keep it for longer in the freezer, although this is not recommended. To reheat the sauce, simply place it in a pan, add in splash of milk to loosen it and heat it back up, mixing occasionally, until smooth. The chips should retain their crunch even after being chilled so they just need a few minutes in a medium temperature oven before they’re ready to be eaten again.
