Chipfaced

I may be a girly girl, ya know pink birthday cake to match my pink manicure, and long blonde curls for days, but I bleed orange and blue. I am a tried and true Knicks fan, always have been always will be.

I look forward to Fall solely for the return of basketball season, and brunch in the city. But mainly basketball season. So, the NBA lockout was tortuous for me. But now, the NBA is back and I am back in my Knicks gear. But, a simple Knicks tee isn’t enough to show my pride today. Today, I sport my excitement with food. Blue and Orange Potato Chips. Genius right? I know, they should totally sell these at The Garden. But hey, MSG, if you do, please name them after me? Thanks!

And what would chips be without dip? Lonely, that’s what. So, I’ve made a Homemade Caramelized Onion dip to go alongside the chips.

Homemade Knicks Mix Chips
Ingredients
1 large sweet potato
1 24 ounce bag of assorted tricolor baby potatoes (blue,  red, yellow)
1 large bottle of vegetable oil
Kosher salt

Directions
Add the vegetable oil to a fry pan and heat over medium to high heat. Wash and peel your potatoes.  Then, using your mandolin, carefully slice the potatoes thinly.  Place the sliced potatoes in a bowl of water until you are ready to fry them.

Once all of the potatoes are sliced, the oil should be ready.  If you have a thermometer, check to make sure the oil is around 325 degrees.  If you don’t have a thermometer, the best way to check the oil is by frying a potato.  Just use one slice as a test.  Place it carefully in the oil.  The oil around the potato will begin to bubble.

The potato will begin to brown.  You know it is down when the oil stops bubbling.  It’s like nature’s own alarm clock.  If the test potato comes out well, fry up the rest! Make sure not to overcrowd the pan or the temperature of the oil will go down, leaving you with mushy potatoes.  Once the potatoes are golden and crispy, remove them from pan and place them on a paper towel lined sheet tray.  Dust them with kosher salt.  Place in a bowl to serve.  Enjoy!

Caramelized Onion Dip

Ingredients
2 tbsp. extra virgin olive oil
2 large yellow onions, finely chopped
3/4 cup of reduced fat sour cream
3/4 cup of 0% plain Greek yogurt
1/2 teaspoon of garlic powder
Kosher salt

Directions
In a large killet, heat olive oil over medium to high heat.  Add the onions and a few pinches of salt and saute until the onions are caramelized.  This should take approximately 40 minutes.  Then, set the onions aside to cool.  In the meantime, mix together the sour cream and yogurt.  Add the garlic powder and a pinch of salt to taste.  Then, add the onions and mix to incorporate. Chill until you are ready to serve!

Caramelized Onion Dip recipe inspired by 101cookbooks.com

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2 responses to “Chipfaced

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  2. Pingback: St. Anselm | Bite Sized Banter

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