These chips! Chips in general are my ultimate #1 weakness. Next to fries. It’s close. But homemade hot chips right out of the fryer seasoned with sea salt and tossed in a garlicky sweet Thai chili sauce?! And then dipped in a creamy sriracha dip……I have no words. You have to make these for your weekend!
For the chips:
2 large russet potatoes, peeled and very thinly sliced with a sharp knife or mandolin
2 T. white vinegar
2-3 quarts canola or vegetable oil (I used a mixture)
1/4 c. sweet chili sauce
1 clove garlic, finely chopped
2 tsp. rice wine vinegar
1 tsp. honey
1 T. mayonnaise
1/4 c. cilantro, chopped
4 scallions, thinly sliced
1/2 of a jalapeño, seeds and ribs removed, chopped
For the dip:
1/2 c. 0% plain Greek yogurt
3 T. sriracha
juice of 1 lime
Begin by putting the sliced potatoes in a large bowl and cover them completely with warm water. Next, add the vinegar. Let sit for 30 minutes.
In the meantime, make the dip. In a small bowl, whisk together the Greek yogurt, sriracha, and lime juice until smooth. Set aside.
Also, make the sauce to toss the chips in while waiting for the potatoes. In a small bowl, whisk together the sweet chili sauce, garlic, rice wine vinegar, honey, and mayo until smooth. Set aside.
Remove the potatoes from the water and place on towels to dry. Dab them with a towel to make sure they are completely dry before frying.
Heat a large pot or dutch oven of canola/veg oil over medium heat until it reaches 325℉. Once it reaches the temperature, gently add the potatoes in small batches and fry until lightly golden and crisp, about 3 to 4 minutes per batch. I stir mine around with a wire spider while frying. Remove from oil and drain on paper towels for each batch, and season immediately with sea salt.
Once all potatoes are fried, place on a large platter or bowl. Toss with chili sauce mixture until coated (you might not use all of it). Garnish with chopped cilantro, scallions, and jalapeño. Serve with the creamy sriracha dip on the side and enjoy!