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Sour cream and cheddar chip recipe

Sour cream and cheddar chip recipe
Ingredients
  • 1/4 cup plus 1 teaspoon kosher salt
  • 3 pounds russet taters, scrubbed, washed and thinly cut on the mandoline (about 1/10thof one inch)
  • 8 cups peanut oil
  • 3 tablespoons buttermilk powder
  • two tablespoons onion powder
  • 1 tablespoon garlic clove powder
  • 1/2 teaspoon sugar
  • 3 tablespoons minced fresh dill
Directions

Whisk together 8 cups water with 1/4 cup from the salt. Put the sliced taters in to the water-and-salt solution and let soak not less than twenty minutes. Once they have drenched, dry completely on the sponges or dish towels.

Heat the oil a sizable Nederlander oven to 350 levels F.

Inside a spice grinder. combine the buttermilk powder, onion powder, garlic clove powder, sugar. dill and also the remaining 1 teaspoon salt. Grind right into a homogeneous powder.

In handful-size batches, fry the taters until they simply turn golden brown, two to three minutes. Toss immediately inside a large bowl with a few of the spice mixture. Then put them on the baking sheet and sprinkle them again with a few of the spice mixture.

Hold them in semi-airtight container for any couple of days, if you're able to stay at home that lengthy.

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