Recipe courtesy of Brooke Williamson
Recipe courtesy of Brooke Williamson
Watch how to make this recipe.
Salt and Vinegar Chips with Gruyère Cheese Dip
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- Level: Intermediate
- Total: 50 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 676
- Total Fat
- 54 g
- Saturated Fat
- 11 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 14 g
- Cholesterol
- 42 mg
- Sodium
- 716 mg
This upgraded chips and cheese dip is all about crispy, golden potato slices paired with a rich, melty cheese sauce. A touch of dried mustard powder and Dijon mustard deepens the cheese flavor in the sauce while the red wine vinegar powder adds a tangy twist to the chips.
- Level: Intermediate
- Total: 50 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 676
- Total Fat
- 54 g
- Saturated Fat
- 11 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 14 g
- Cholesterol
- 42 mg
- Sodium
- 716 mg
Ingredients
Chips:
Cheese Sauce:
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Directions
Special equipment:
a mandoline; a heavy-bottom pot or Dutch oven and deep-fry thermometer or countertop deep-fryer; a fondue pot- For the chips: Place the sliced potatoes in a large bowl of cold water and let sit for 20 minutes to release excess starch. Drain the potatoes and pat completely dry with paper towels.
- Heat 2 inches of oil in a heavy-bottomed pot to 325 degrees F or fill a countertop deep-fryer with oil and heat to 325 degrees F.
- Working in batches, carefully slip the potato slices into the oil one at a time to avoid sticking. Fry until golden brown and crisp, 4 to 5 minutes per batch. Transfer to a paper towel-lined tray to remove excess oil.
- Whisk together the kosher salt, freshly ground black pepper, vinegar powder and sugar in a small bowl to make the chip seasoning.
- While the chips are still warm, sprinkle the chip seasoning on top of the chips.
- For the cheese sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, until pale golden, about 2 minutes. Slowly whisk in the warm milk until smooth and bring to a simmer. Continue whisking until thick enough to coat the back of a spoon, 4 to 5 minutes.
- Stir in the mustard powder and Dijon mustard. Remove from the heat and stir in the Monterey Jack and Gruyère until melted and smooth. Season with salt and taste to adjust the seasoning as needed.
- Pour the sauce into a fondue pot set over a flame to keep warm. Serve with the potato chips.
Cook’s Note
Cutting the potatoes with a mandoline ensures crisp, uniform chips. Red wine vinegar powder adds tang without moisture.
