Hooray, it’s national potato chip day, welcome to my addiction! Who doesn’t love potato chips? I know there is probably somebody out there who will say they don’t, but I just don’t know if I believe them. Because homemade potato chips are pure heaven. They are crisper, fresher, and they cut up thicker, so you get more potato in your chip. You can add any seasonings you wish. Parmesan and garlic, yes, please! Vinegar and salt, sure! Plain, every day!
Today, I will be making plain potato chips which are pretty simple on their own. So why would I stop there? I am going to serve them with a Mornay sauce topped with crumbled bacon and chopped chives.
Make the Chips:
For the best results follow these easy steps. Fill a large bowl with ice water. Using a mandolin or the slicer on your food processor slice 5 russet potatoes into thin slices and add to the ice water as you slice. Let them soak for 30 minutes.
Drain the potatoes. Refill the bowl with cold water adding back the potatoes and let soak for another 15 minutes. Drain a second time and pat potatoes dry with paper towels. Cover with paper towels until ready to fry.
Add 2” of oil to a saucepan and heat over medium heat to 350°F. Working in batches, about 15 – 20 slices at a time, fry the potatoes in the oil until golden brown, about 1 -2 minutes.
Remove from oil and place on the paper towel-lined baking sheet. Season with salt and allow to cool at room temperature for at least 30 minutes.
Make the Mornay Sauce:
While the chips cool I’ll make the Mornay sauce to serve with the chips. Go with me on this one you will not be disappointed. In a small saucepan, melt 2 tablespoons butter over low heat. When melted remove from heat and stir in 2 tablespoons flour until smooth. Place back on heat and gradually add 1/2 cup half-and-half and 1/2 cup chicken broth. Heat to boiling, stirring constantly for 1 minute, or until thickened. Remove from heat and stir in 1/2 cup grated parmesan cheese, 1/4 teaspoon salt, and a dash of red pepper flakes; stir until the cheese is melted.
Fry 6 slices of bacon until crispy. Transfer to paper towels and let drain. Chop a handful of chives into small pieces. Place chips on a plate, spoon some of the Mornay sauce over the chips, and top with crumbled bacon and chives.
Happy snacking! – Ella💙
- 6 slices bacon, fried crisp & crumbled
- chives, sliced in pieces
- 6 russet potatoes
- Oil for frying
- Salt for seasoning
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup half-and-half
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- Dash red pepper flakes
Fill a large bowl with ice water. Using a mandolin or the slicer attachment on your food processor slice the potatoes into desired thickness. Place in the ice water as you slice. Let them soak for 30 minutes.
Drain. Refill the bowl with fresh cold water and add the potatoes for another 15 minutes.
Drain and pat dry with paper towels. Cover with paper towels until ready to fry.
Add 2” of oil to a saucepan and heat over medium heat to 350°F. Working in batches, about 15 – 20 slices at a time, fry the potatoes in the oil until golden brown, about 1 -2 minutes and transfer to a paper towel-lined baking sheet and season with salt to taste.
Let the chips cool at room temperature for 30 minutes.
In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour. Cook over low heat, stirring constantly until mixture is smooth and bubbly; remove from heat.
Gradually stir in half-and-half and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese, salt, and red pepper; stir until cheese is melted.