Happy 4th of July friends! Even if you aren’t a friend, I guess I can still wish you a happy 4th. Today is also my brother’s birthday, so happy birthday Devster! I don’t get to see you nearly enough but I don’t think you really care.
Whenever I depart for a vacation, I like to clean out my fridge of anything that spoils fast — bacon, vegetables, fruit, milk, etc. Last night, I decided to create a dinner of appetizers, something I have done in the past with mixed results. Well, NOT TODAY! (or last night…)
I made bacon wrapped potato bites, which I’ve showed you how to make here, and homemade potato chips with avocado dip. Did I mention lip smacking, I’m-going-to-kill-you-so-I-can-have-the-rest potato chips with avocado dip???
Before you say “Oh I will just buy chips at the store,” let me stop you right there. Do you know how impressive it is to people to say “I made this” ? Besides the fact that you know every ingredient in your food (not just what the bag tells you), people are generally mystified at making the simplest things. Yes, simple. The hardest part about making potato chips is slicing the potatoes. Hint: I am typing this with the shittiest band-aid known to Richmond on my left middle finger (Kroger brand band-aids…never again).
Now, you will need some kind of slicer. I’m sure a grater with a slicer side would work. If you have a mandoline slicer, I am officially jealous. I use a garlic slicer I got for Christmas, a sort of “throwaway” gift my mom gave me (ahem, Santa). Because of this I have to use smaller potatoes, or cut a potato so that it fits on the little garlic slicer runway. Whatever you do, don’t just chop them. I don’t know if they would be able to cook all the way through, and then you don’t really have potato chips.
HOMEMADE POTATO CHIPS
Slice desired amount of potato chips from potato. I use 1 usually for 2 people. You get a lot out of it.
Throw slices in a bowl of salt water (water + salt). Let soak for 30 minutes, maybe? I do other things and then come back to it later. I’m not really sure how important this step is but I do it anyway. Meanwhile, start heating up a pan full of vegetable oil, about half an inch deep.
Drain slices and dry completely. Once oil is hot (it starts doing a wavy dance), start throwing in potato chips!
We did 12 at a time because they were small, so keep in mind that you want the chips to be able to freely move and not stick to each other.
Flip them over every once in awhile so they get evenly cooked. When they start to turn brown, scoop out with any kind of slotted spoon, or you could grab them with tongs. I use a colander scoop, which works pretty well. I have not tried using tongs.
Throw them onto a paper towel and blot them, if necessary. Spread out enough to get an even coating of salt, sprinkling around the chips.
Ryan actually salted them and he did a great job. I prefer them salty but of course that is less healthy. Counteract your love of salty chips with this healthy, creamy, scrumptious…damnit, I wish there was more!
Super simple and super delicious!
2 ripe avocados (buy them at the store when they feel soft, but not squishy)
1 medium tomato (I wanted a Roma but Trader Joe’s doesn’t sell them separately so just make sure its firm)
3 cloves of garlic
Remove skin and pit from avocados and put in bowl. Cut lime in half and squeeze one half over avocado, mixing in and mashing until soft and creamy.
Dice tomato in small, bite-size cubes. Mix into avocado. Mince or garlic press the garlic into the bowl and mix in.
Finish with juice from other half of lime.
It’s seriously the best, and great for a party or a picnic. Just tupperware the guac and throw it in the cooler. Put the potato chips in a plastic bag and keep away from cooler. You will see — as Ryan said when I told him to stop eating so I could take a photo, “I can’t stop.”