Dip That Chip!

I Bet You Cant Just Eat One!

Homemade Potato Chips

2-3 medium potatoes, use whatever potato you like.  The different potatoes will have provide a slightly different flavor to your chips.  I have found that Yukon Gold and Idaho potatoes work really well for making your own potato chip. 

3 Tbsps olive or canola oil, you really just need enough to coat each chip so if you are using fewer potatoes, just adjust accordingly.

Seasonings as desired, don’t feel like you have to limit yourself to salt and pepper.  Feel free to sprinkle on Head Country Seasoning, garlic salt or lemon pepper!

Preheat oven to 400°F.  Line a baking sheet with parchment paper.  Peel your potatoes if desired or clean well if you want the skins.  Slice potatoes to desired thickness.  Place potatoes into bowl and immediately toss with oil making sure to coat all potatoes well.  Arrange on prepared baking sheet in a single layer and season as desired.  Bake 12-15 minutes or until golden brown.  This may take a little longer if you have thicker slices.  For maximum flavor, lightly season again just after you remove from the oven.  Cool on wire racks for best crispness.  


Homemade Tortilla Chips

There are also recipes you can look up for making the chip completely from scratch but for now we are going to use premade tortillas for convenience.

12 corn tortillas

Seasonings to taste

Preheat oven to 350°F.  Line a baking sheet with parchment paper.  Cut each tortilla into 6 wedges.  Arrange on prepared baking sheet in a single layer.  Bake for 6 minutes.  Flip each wedge over and season to taste.  Bake another 6-9 minutes or until they start to change color.  Salt again if desired while still warm and transfer to wire racks to cool completely.


Nacho Cheese Chips

For those of us that love dipping Doritos!  No, this is not going to taste exactly like Nacho Cheese Doritos, but it will be good enough.  My family loves these chips!

6 corn tortillas

1 Tbsp vegetable oil

3 Tbsps grated parmesan cheese

If you want to use more cheeses, just put them in your food processor or blender and pulverize until they are powdery.  Sometimes I use Mexican blend cheese or cheddar in addition to the parmesan.  You can throw all the spices in together with the cheese in the blender as well.  

1 ½ tsps chili powder

1 ½ tsps paprika, smoked paprika works better if you can find it.  I can get it at Reasor’s but I can never find it here in town.

½ tsp salt, more or less to taste

Preheat oven to 350°F. Line baking sheet with parchment paper.  Lay tortillas on cutting board and brush with oil on both sides. Cut each one into 6 triangles.  You can stack the tortillas to make this quicker.  In a medium sized bowl, mix together parmesan, chili powder, paprika and salt. Toss the sliced tortillas in the spice mix until coated to your taste and lay them in a single layer on the baking sheet.  Bake for 8 minutes. Flip each wedge over and bake for another 8-10 minutes or until crisp.  Cool on wire racks.  Serve when cooled and enjoy.

Recipe from snackgirl.com.


French Onion Dip

1 cup sour cream

1 Tbsp dried chopped onion

1 tsp onion powder

1 pinch garlic powder

¼ tsp salt

1 Tbsp chopped fresh parsley, Or 1 tsp dried parsley

Place sour cream in a small bowl. Add dried onion, onion powder, garlic powder, salt, and parsley. Mix together until all ingredients are completely incorporated. Taste with a chip and adjust seasonings if necessary.  You must use a chip.  If not, you may end up with too much salt as the chip will have salt as well.  Refrigerate for 1 hour to allow the flavors to meld and the dried onion to soften. Store in the refrigerator for 5-7 days.

Recipe from pioneerwoman.com.


Pizza Dip

I have mentioned this before, but I am not a huge fan of marinara so I always make this using a 4 cheese spaghetti sauce.  Feel free to use a pizza sauce and pepperoni or even Italian sausage if you would prefer.  You can also add olives, mushrooms or onions.  Make it how you like your pizza!

2 8oz pkgs cream cheese, cubed

1 15oz jar Alfredo or 4 cheese spaghetti sauce

1 16oz pkg sliced Canadian bacon, chopped

2 cups shredded Italian blend cheese

Place crock pot liner in 3qt slow cooker. Place cream cheese in slow cooker.  Pour spaghetti sauce over cream cheese.  Add Canadian bacon.  Top with cheese.  Cover and cook on low for 1-2 hours or until cheese is melted. Stir well to mix and serve warm.  This is a little thick as is and if you want something thinner, feel free to add heavy cream or milk as desired.

Recipe adapted from tasteofhome.com.


Chicken Nacho Dip

Feel free to add black beans or even more spices to kick up the heat and make it your own!

2 14oz cans diced tomatoes with green chile peppers (such as ROTEL®), drained 

1 1 pound loaf Velveeta® Queso Blanco, cubed 

2 large cooked skinless, boneless chicken breast halves, shredded

½ cup sour cream

1 medium onion, chopped

2 Tbsps taco seasoning mix, more or less to taste

2 Tbsps minced jalapeno peppers, more or less to taste

Milk or heavy cream if needed for thinning

Place crock pot liner in slow cooker.  Add all ingredients except milk. Cook on high, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours. You can add milk towards the end as it is cooking if it looks too thick for you or wait until it is completely cooked and thin as desired.  IF you add milk, you may need to let it reheat for 5-10 minutes until the dip is heated through.


Recipe from allrecipes.org.