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Potato Chips with Chipotle Buttermilk Goat Cheese Dip

Dip:

  • ¼ Cup-Buttermilk
  • ½ Cup-Goat Cheese-softened to room temp
  • ¼ Cup-Mayonnaise
  • ½ Cup-Sour Cream
  • 1 Tablespoon-Apple Cider Vinegar
  • 1 Each-Chipotle Pepper-canned packed in adobo sauce
  • 1 Tablespoon-Fresh Flat Leaf Parsley-leaves only
  • To Taste-Kosher Salt/Black Pepper

Directions:

  1. Place all ingredients in food processor/blender and puree until smooth.
  2. Place in covered container for at least one hour.

Chips:

  • 2 Each-Baking Potatoes-sliced thin, rinsed in cold water until clear
  • 2 Quarts-Canola Oil
  • To Taste-Kosher Salt

Directions:

  1. Heat enough oil in fryer/deep pot half full to 375 degrees
  2. Grab a hand full of potatoes, shake off the excess of water and carefully place in the pot.
  3. Fry potatoes in batches until light golden brown about 3 to 4 minutes.
  4. Remove chips with spider/slotted spoon, place on paper towel lined baking sheet, immediately season.
  5. Serve with charred onion dip.