Homemade Potato Chips And Caramelized Onion Bacon Dip

Yes you can buy chips at the grocery store, and a package of dip mix. But if you want something special and completely customizable to your taste, try making your own potato chips and a delicious dip to go with them. In this video I show you how to make Homemade Potato Chips and an amazing Caramelized Onion Bacon Dip that is a perfect treat for your family gathering, Super Bowl Party, or simply because you want to prepare a very special snack for those you love.

Caramelized Onion and Bacon Dip Ingredients

1/2 Red Onion Sliced
1/4 lb Bacon Fried
1 cup Sour Cream
1/2 cup Mayonnaise
1/8 tsp Garlic Powder
1/8 tsp Ground Black Pepper
1/4 tsp Salt

BBQ Potato Chip Seasoning

1 TBSP Chili Powder
1 TBSP Paprika
1/2 TBSP Brown Sugar
1/2 TBSP Garlic Powder
1/2 TBSP Onion Powder
1/2 tsp Ground Mustard
1/2 tsp Cayenne Pepper
1/2 tsp Ground Cumin
1/2 tsp Ground Black Pepper
Salt To Taste

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#cooking #recipe #chips #partyfood

yes I could go to the store and get them
but I’m not doing that today instead I’m
making homemade potato chips with a
bacon and caramelized onion dip
[Music]
this is gonna be a tasty one trust me on
that we’re gonna be making two kinds of
potato chips regular salted and barbeque
but first we’ve got to get our dip made
and we’re gonna be starting with a red
onion that we’re gonna slice up and
we’re gonna caramelize that in some
bacon fat so let’s just get this sliced
up this is about half of a medium red
onion here this is what I’m looking for
now we’re gonna head over to the stove
and we’re going to cook up some bacon
first this is just regular thick cut
bacon that I’m using I’ve cut the strips
in half so they’re a little bit easier
to cook in here and I am gonna be
cooking these beyond what I normally
would to af-s or acceptable floppy state
because want them a little firmer when
we’re gonna be chopping them up to go
into this dip we’re also going to
reserve some of this bacon fat in the
pan and we’re gonna use that to
caramelize our red onion
[Music]
now I would recommend in this not using
a flavored bacon unless it’s something
like maybe a black pepper bacon or
something like that but I wouldn’t use
like a brown sugar bacon in this because
you’re gonna then impart that brown
sugar flavor into an onion dip and we’re
all ready to get good sweetness from the
red onion we’re using so this is just
regular bacon no flavoring at all and we
should have just enough of the bacon fat
remaining in here if for some reason
there’s not enough fat remaining when
you do this you could add maybe a half a
tablespoon of butter in here
alright I’m gonna finish these up and
then we’ll move on to caramelizing or
red onions alright it’s time to get our
red onion into the pan and you want this
on a lower heat we don’t want this hot
this is gonna take a while to caramelize
these break them up we’re just starting
to get some of the liquid out of the
onions that’s what all this bubbling is
with the oil the liquids being released
from this red onion I’m all mixed up in
the bacon fat trying to move them around
so that they’re all sort of in contact
with the pan okay I’m going to turn my
heat down just above low and we’re gonna
let these go stirring them occasionally
until we start to get that beautiful
caramelization on them so this is about
15 minutes in there were a couple larger
pieces that I removed they just weren’t
going to cook down as well as these and
I didn’t want these to get over
caramelized so we’re down to the pieces
that are gonna be perfect but we’ve
still got probably another five to ten
minutes to go it’s keeping it on a low
heat
[Music]
all right these are looking good I’m
gonna take these off drain them on a
paper towel and in a few minutes once
they cool down we’re gonna start making
this dip all right so first thing we’re
gonna do is we’re gonna break this bacon
down just by chopping it up it needs to
be smaller pieces doesn’t have to be
diced or anything like that now we’re
not done chopping this but before we go
any further we’re just gonna add our
onions to the mix because they need to
be chopped up too we just want to make
it so we don’t have any huge chunks in
this dip and that looks good so let’s
make this dip so we’re starting with
sort of the base that you would use in
almost every sort of dip like this this
is a cup of sour cream to this we’re
adding a quarter teaspoon of kosher salt
1/8 of a teaspoon of ground black pepper
eighth of a teaspoon of garlic powder
we’re gonna add our bacon and onion mix
and we’re adding half a cup of
mayonnaise and we’re just gonna mix this
up now if you have other favorite
ingredients you like to put into a dip
go ahead we’ll adjust this one for
flavor after it’s kind of set for a
while in the refrigerator make sure you
scrape your sides down get everybody in
there
let’s take a quick little taste with a
fresh spoon ooh
[Music]
that’s really good even this soon those
caramelized onions were already starting
to release those flavors in there those
oils so this is gonna be good when it
sits for probably two or three hours
before we actually fry up our potato
chips all right I’m gonna put a cover on
this and get it in the refrigerator let
it chill for a few hours and I’ll see
you back here in a bit when we fry up
some potato chips
so before we slice up our potatoes for
frying I want to make the barbecue spice
mixture which is going to make our
barbecue potato chips we’re going to
start with a tablespoon of chili powder
a tablespoon of paprika
half a tablespoon of brown sugar half a
tablespoon of garlic powder half a
tablespoon of onion powder a half a
teaspoon of cayenne pepper a half a
teaspoon of ground cumin 1/2 a teaspoon
of ground black pepper
I ran out a little dishes for my spices
so I’d use a shot glass for the pepper
and a half a teaspoon of ground mustard
I’m gonna give this a good mix make sure
that that brown sugar gets broken up and
mixed in if you want this really mixed
you could put this in a spice grinder
and just hit it for a couple seconds all
right let’s take a little taste and see
if we need to adjust any of our
seasonings
that’s pretty good I actually think it
needs a little more sweetness so I’m
gonna add a little more brown sugar I
think about another teaspoon should do
it mix this in and make sure that that
brown sugar mixes up well if you don’t
like brown sugar you can use white sugar
with this
I just prefer brown sugar alright let’s
take another taste I like that a little
more sweetness in it alright this is
ready let’s move on to the potatoes so
what I’m working with are some small
russet potatoes you can use larger
potatoes medium-sized anything I have
six of them peeled here I don’t know if
I’ll use them all or will fry them all
up but I’m just gonna be using this
mandolin here this is a very inexpensive
mandolin you can spend hundreds of
dollars on it this was about twenty-five
dollars and I just adjusted the blade so
I can get the thinnest potatoes possible
if you’ve never used a mandolin be
careful there is a guide for this to
hold the potatoes after they get going
don’t get your fingers down near the
blade the first few slices will probably
be discarded and as you can see they’re
dropping into a bowl of water
it’s very cold water this will help keep
them from turning brown or gray before
we fry them as I’m getting closer to the
blade I’m gonna switch to the little
holder and this one at the end is gonna
be too small so we’re not going to use
that piece I’m gonna go ahead and slice
the rest of these then we’ll move on to
drying them all right we’re gonna start
transferring our potato chips to a paper
towel-lined tray here as much of the
water off as possible you just spread
them out as best as you can
just try and spread them out then we’re
gonna Pat them down with paper towels on
top
go ahead and move them around alright
I’m gonna go ahead and transfer these to
a plate and then we’re gonna check our
oil and see how close we are to frying
time okay our oils get in close to
temperature we’re gonna be frying these
potato chips today at 325 so we’re
almost there as soon as we hit the red
mark all right our oil is at temp and
we’re gonna start with very small
batches here’s
[Music]
we want these to be golden brown and
crispy you can take three four five
minutes sometimes just depends on how
thick the chips are these were fairly
thin it’s gonna kind of flip these
around a little bit see we’re starting
to get some golden brown in there you
want to work in small batches so you can
see that color on this one this is about
what we’re looking for turn our oil down
just a little bit I’m gonna try and keep
it right around 325 all right so this
batch is coming out using our slotted
spoon and it’s going to go into a paper
towel-lined Bowl drain off some of the
excess oil this is canola oil that I’m
using here a couple inches deep in this
pan it’s more chips in here go for a few
more this time
and as you’re working in small batches
here if some of them get done before
others go ahead and move those out into
the paper towel line bowl and let the
others finish up and as you get more
comfortable with it you can start adding
more you just don’t want to crowd the
pan you don’t want to fill it too full
so that you get a lot of extra moisture
in there and boil it over that’s not a
good thing to do
so maintain your temperature right
around 325 some other people do it at a
higher temperature
325 seems to be a good temperature for
these things and I’m gonna add another
batch here all right I’m gonna keep
frying these up I’m gonna bring you back
when it’s time to season them so while
these are still warm and have a little
bit of that oil on them while they’re
drying go ahead and hit them with some
salt in that paper towel-lined bowl and
I’ve transferred some of these chips now
into another Bowl because we’re gonna
start adding our barbecue potato chips
seasoning to them first thing I want to
do is give them just one more little hit
of salt and now I’m gonna take a
sprinkling of the seasoning maybe a
little more seasoning in here really you
just go as heavy as you want whatever
sort of flavor you like you go ahead and
add a little more to this and we have
our regular ones ready so it’s time to
taste yeah there’s nothing fancy about
this that we made tonight it is potato
chips and dip but let me tell you when
you make it from scratch yourself
homemade you know what’s going into it
you know what kind of oil you know what
kind of seasonings you know that there
are no preservatives you’re making a
batch and you’re eating it right then
you’re flavoring it any way you want and
you’re gonna enjoy it more than you
would a store-bought chip all right
first thing I’m gonna do is I’m gonna
take a taste of just the regular chip
all it has is some of that salt on it
that we added no dip yet let’s see
that is honestly better than any chip
I’ve ever had and it’s not because I’m a
chef or anything with potato chips it’s
just that it’s freshly made it’s right
out of the oil it’s sitting right here
in front of me it’s still warm it has
the salt on it that’s adhering to it
it’s got a little bit of that oil
coating surface still the crunch to it
is perfect I don’t know if you can hear
that listen if when I bite it is just so
good now before I taste the dip I want
to taste the barbecue potato chips on
their own you can see the barbecue
coating on here the seasonings all over
this and this is one of those things
where you can add as much as you want if
you like a really spicy barbecue chip
you can add more chili powder this is
sort of a middle-of-the-road barbecue
spice seasoning on this so let’s see mmm
sweet a little spicy with that heat it’s
that sweetness that really reminds me of
the barbecue potato chips that I loved
especially growing up from the bag
except these taste ten times better I’m
gonna have another one I cannot
emphasize enough how wonderful it tastes
because these are fresh now it’s time
for some of that bacon and caramelized
onion dip here we go
that’s good dim little pieces of onion
in it little pieces of bacon on a fresh
potato chip I got to tell you it does
not get much better than this yes this
takes more work than just going down to
the store and buying it but man if you
tasted this right now you would
understand why once in a while doing
something like this is such a treat it’s
like treating yourself to something that
tastes like something you’re not gonna
get anywhere else because you made it
yourself with your hands in your kitchen
with the freshest ingredients and even
though I’m not sure how the barbecue
flavor will go with the onion I’m gonna
give it a try let’s see that’s not bad I
still prefer the plain salted chip to
dip in that onion dip but the barbecue
potato chip tastes pretty good too I
just got to have another regular one
with this dip so if you don’t mind the
little bit of extra effort that it takes
to make this take the time and seriously
treat yourself you will not be
disappointed in the results you get
making homemade chips and this dinner