Homemade is truly the best! These homemade potato chips are simple to make, fresh, crispy, and unbelievable delicious. The chips are also served with an easy Buffalo Ranch Dressing.
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Do you ever grab a bag of chips while you’re waiting in the checkout line of the store? I’ve got to admit that I’m guilty of that. They put those chips there on purpose, so you grab a bag while reading the magazine headlines. Those chocolate bars and little bags of chips at the check out line can be quite tempting.
Now, you can walk right by the chips and go straight home to make some of your very own, fresh potato chips with delicious Buffalo Ranch Dipping Sauce. Homemade is SO much better and the only ingredients here are potatoes, salt, and the oil the chips are cooked in. No need for a million flavorings, no need for preservatives, and you are in total control of the sodium.
Don’t be scared that it takes about an hour to make homemade chips. The steps are super easy and the time really goes into waiting and cooking the chips in batches. It’s all about slicing, rinsing, drying, and frying. That’s it…that’s the four steps.
**Note: Whether you have a fryer or just a large pan, these chips are still simple to make. It might just take a little bit longer to make them in the pan rather than a fryer because you will need to cook the chips in more batches. Don’t try to save time by throwing too many potato slices in the oil because, if you will overcrowd the potatoes, they will cook slower and soak up too much oil instead.
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Homemade Potato Chips with Buffalo Ranch Dip
- 2 large baking potatoes
- 5-6 cups of vegetable oil
- Buffalo Ranch:
- 1/2 cup sour cream
- 2 Tbsp buttermilk
- 1 Tbsp buffalo sauce winger sauce
- 1 lg garlic clove
- 1 Tbsp dill weed
- Fresh cracked black pepper
- Wash baking potatoes well.
- Using a mandoline slicer, slice potatoes on the thinnest setting. Don't go too fast so that you get full potato slices. (Also, be very careful and watch your hands because the mandoline is sharp.)
- In a deep cooking pan (or in a fryer) start preheating oil to 350 degrees over medium to medium-high heat. Prepare a wire rack for cooked chips and cover it with a sheet of paper towel to soak up excess oil.
- Transfer potato slices into a large mixing bowl, be gentle so they don't break. Fill the bowl with cold water. Gently stir the potato slices and drain off the cloudy water. Fill the bowl with cold water again, stir the potato slices and drain off the water. Repeat the rinse one more time. (Rinsing potatoes gets rid of excess starch.)
- Make sure to dry potato slices before adding them in the hot oil. To dry the potato slices: lay them between two paper towels in one single layer and pat dry.
- Fry dry potato slices until golden brown. Take them out with a metal clotted spatula onto the prepared wire rack. Sprinkle some salt on the chips.
- Repeat with remaining potato slices.
- To make the Buffalo Ranch dipping sauce, simply whisk all ingredients together until smooth.
- **Note: this makes about the same amount as a big bag of chips but feel free to double the recipe if serving a big crowd.**
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