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Make Your Own Chips & Dip In Four Steps!!!
Food & Drink
For the Chips: You may want a mandolin
1 large russet potato for every 2 people oil for deep frying salt For the dip: Dip (Sweet Smoky Paprika & Cumin Aioli) 1 cup mayonnaise 1 tsp cumin 1 tsp smoked sweet paprika 1 large garlic cloved, minced with garlic press 1/2 tsp salt freshly ground pepper
1. Using mandoline set at 1/16th inch, slice potatoes. Put all slices in a big bowl of water. Let sit for 20 minutes - 24 hours.
2 Heat fryer to 375. Drain as much water as you can from the potato slices. Use paper towels to absorb any additional water on the surface.
3. Place a batch of potato slices into the fryer (batch size really depends on how big your fryer or pot is - just make sure that the slices do not stick to each other and all are under the oil. Fry until golden brown. Drain on a baking sheet with rack. While chips are hot, season with salt.
In a bowl, combine all of the dip ingredients. If you have the time, I recommend that you make your own aioli. But, if you crave potato chips and MUST HAVE THEM NOW, store bought mayo will do.