Homemade Potato Chips with Creamy Vegan Chip Dip
February 03, 2021
Who doesn't love a good potato chip? A classic American snack, potato chips come in various flavors, textures, and types, ranging from thick-cut, heavily ridged chips to extra-thin, smooth sour cream & onion or BBQ kettle chips. There are a ton of potato chips on the market, but many contain sugars, preservatives, or extra ingredients you may not want in your chip.
The easiest way to avoid these potato chip pitfalls is to make your own at home. Far more fresh, crisp, and crackly than store-bought chips, our homemade potato chips fried in avocado oil make a superior savory snack ideal for game day watch parties, family game nights, and streaming splurges.
For speed and ease, we batch-cooked them similarly to mass-produced kettle chips, where cold potato slices are stirred into an oil-filled kettle. Pair your crispy chips with our tangy homemade potato chip dip recipe and our feisty, creamy, no-dairy Original Buffalo Sauce. This easy recipe also works for homemade sweet potato chips—just know that sweet potatoes contain less starch and more liquid than white potatoes, so they won’t crisp as nicely and may take a bit longer to cook.
Homemade Potato Chips with Vegan Dip
Homemade potato chips fried in avocado oil make a superior savory snack: They taste better than store-bought kettle chips and are easy to make. These easy homemade potato chips are fried until crisp in a skillet, then paired with freshly made vegan dipping sauce and our Buffalo Sauce for a spicy, creamy kick.
7 medium-sized Russet potatoes, scrubbed and unpeeled
2 quarts ice water
4 tsp. salt
2 tsp. garlic powder
1 tsp. black pepper
Primal Kitchen Original Buffalo Sauce, for dipping
1 Tbsp. Primal Kitchen Dijon Mustard
1 tsp. garlic, crushed
2 Tbsp. lemon juice
¼ cup nutritional yeast
1 Tbsp. maple syrup, optional
1 tsp. onion powder
½ tsp. salt
½ tsp. dried or fresh dill
2 oz. vegan cashew cheese, crumbled (optional)
Vegan Cheese Dip Recipe
Use a mandolin, metal cheese slicer, or sharp knife to slice potatoes into uniform thin slices.
Place potato slices in a large bowl with 2 teaspoons salt and ice water. Soak for 30 minutes.
Drain potatoes. Place potato slices on clean kitchen towels to dry completely.
In a small bowl, combine 2 teaspoons salt, garlic powder, and black pepper. Set aside.
Heat ½ inch of Primal Kitchen Avocado Oil in a cast iron skillet until the oil reaches 375ºF.
Fry potato chips in batches until golden brown, about 3–4 minutes, stirring frequently.
Remove cooked potato chips from the skillet and allow to drain on clean kitchen towels or on a drying rack set over a baking sheet.
Sprinkle immediately with seasoning mixture. Store any uneaten potato chips in an airtight container for up to 3 days on the counter or in the pantry.
Next, make the vegan chip dip: Combine all ingredients in a medium-sized bowl and mix well. Serve with fresh chips and enjoy!
- Nutrition information calculated using Cronometer.
Want more flavor in your chips? Add seasoning as soon as you remove them from the hot oil:
Sour Cream & Onion Potato Chips:
- 1 Tbsp. buttermilk powder (swap in nutritional yeast for a vegan version)
- 2 tsp. Onion powder
- 1 tsp. Garlic powder
- ½ tsp. Salt
- ½ tsp. Granulated monk fruit or Swerve
- ¼ tsp. Dried dill
Everything Bagel Potato Chips:
- 2 tsp. Toasted sesame seeds
- 2 tsp. Poppy seeds
- 2 tsp. Dried garlic
- 2 tsp. Dried onion
- 1 tsp. Salt
- Serving Size
- 1 serving
- per serving
- 24 grams
- 4 grams
- 3 grams
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