Homemade Potato Chips with Sriracha BBQ Sauce and Greek Yogurt Blue Cheese
- 4 russet potatoes, sliced thinly with a mandolin
- 1/4 cup white vinegar
- 1 quart vegetable oil
- sea salt for topping
- 3 tablespoons freshly snipped chives
sriracha BBQ sauce
- 1 cup ketchup
- 1/2 cup light beer or ginger ale
- ½ cup honey
- 1/4 cup sriracha
- 3 garlic cloves, minced
- 2 tablespoon apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon freshly ground black pepper
greek yogurt blue cheese
- 6 ounces blue cheese
- 2/3 cup greek yogurt
- 1/3 cup low-fat buttermilk
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
Add the sliced potatoes to a bowl and cover them with warm water. Stir in the vinegar. Let sit for 30 minutes. Remove the potatoes and place them on a towel, covering them with another towel on top. Press to absorb as much of the liquid you can. Continue to dry off the sliced potatoes with the towels while the oil heats.
Heat a large pot of vegetable oil over medium heat until it reaches 325 degrees F. Once the temperature is reached, add the potatoes in batches and fry until lightly golden and crisp, stirring with a wire spider, for about 3 to 4 minutes. Remove with the spider or large slotted spoon and place on a paper towel to drain. Cover in sea salt!
To serve, drizzle with the bbq sauce and blue cheese. Cover in a sprinkling of chives!
sriracha BBQ sauce
Add all ingredients to a saucepan and whisk to combine. Heat oven medium heat and bring to a boil, then reduce to low heat and cook for 30 minutes. Stir occasionally. Let sit at room temperature until it cools and thickens.
Store in a jar or sealed container in the fridge.
Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg