I thought it was about time that I remembered I write a food blog. Thank you for your patience with the recipe silence while I navigate through a particularly busy few months. I will not bore you too much with the details, let’s just say graduate school (if you’ve been there you will get it). I should probably take the time to say thank you to family and friends who are adapting to receiving sporadic text messages verses actual phone calls (you know who you are).
Needless to say I haven’t been cooking much, and when I do it has been something fun like these homemade potato chips with dill dip.
I made these for Ryder Cup weekend the end of September (yup an entire month to get this recipe up). The Lovely Husband was home that weekend and we spent an entire weekend watching hours and hours of sports. It was a delightful little escape.
I don’t really have an addictive personality, in the truest form of laziness maintaining that just seems like a work. The only thing I an issue with is cheese. Hi my name is Meaghan and I am a cheese addict. Now I’m not going as far as those titles that say cheese is basically cocaine. But I am saying I can not pass a cheese table, if I’m sick I’m still eating cheese – even when it makes me feel worst, and panic definitely sets in when my cheese drawer gets a little low.
It’s completely normal to maintain a drawer of cheese at all times right?!
That little gem in the photo above is parmesan straight from Italy. My most prized possession, the one in the cheese drawer that the Lovely Husband knows not to touch, and that gets serious consideration before using.
Parmigiano Reggiano aged 30 months is really a special treat. The flavor is bold, yet balanced and the texture is delicate. Oh and it pairs really nicely with a glass of red wine. I usually don’t grate this cheese, instead I slice silvers off and enjoy.
So what makes this Parmareggio cheese so special? For what will become the 30-month old Parmigiano Reggiano, Parmareggio (the brand) requests, at its own expense, a second quality inspection of the wheels at their 18th month of curing from the Parmigiano Reggiano Consortium. Only selected wheels that pass this second examination will receive the “EXTRA” fire-brand, which provides traders and consumers with a further indication of the quality and value of this Parmigiano-Reggiano. #AH-mazing
If I’m using my most coveted cheese then you know these chips are going to be hella good! Add in the fresh dill dip and I could barely get a few photos of these chips before the Lovely Husband was snacking away.
Yes, you may see a few a little brown, what can I say I like things crispy!
Making homemade chips is actually pretty easy. Homemade chips are one of those things that once you know how easy they are to make, it might become a little dangerous. All you need is a mandoline and a large pot. And a little bit of nerve to work with hot oil helps.
But homemade chips sound impressive…
LOVELY HUSBAND “OH YOU MADE POTATO CHIPS? YOURSELF? WOW”
ME: “THANKS IT WAS NOTHING, JUST A SPECIAL TREAT FOR YOU”
And in my humble opinion these parmesan chips will make for great party food this holiday season.
I cooked the chips in batches and after placing the cooked chips on paper towel, I placed the chips in the oven on Cookina reusable cooking sheets to keep warm. If you haven’t been introduced to Cookina sheets yet, now is the time. They are also #AH-mazing. Easy clean up, reusable, non-stick, crisp your vegetables and and holds no odor or flavor. Plus you can serve food on them if you want, the cooking sheets easily go from oven to table.
Once all batches were done I mixed up an easy dill dip, and then topped with chips with grated Parmigiana Reggiani, the fine grating melted quickly on the warm chips.
PARMESAN CHIPS WITH DILL DIP
- 2 cups of baby potato slices, sliced 1.5 mm
- 4 cups of vegetable oil
- Parmigiano Reggiano
- Sea Salt
- 1 cup plain greek yogurt
- 2 tbsp mayonnaise
- 2 tbsp fresh dill, finely chopped
- 1 tsp garlic powder
- Sea salt and pepper
- Slice baby potatoes using a mandoline set at 1.5mm. Slice approximately 8-10 potatoes until you have 2 cups of sliced potatoes.
- Place a large dutch oven pot over medium-high heat, pour in 4 cups of vegetable oil. Heat oil to 365F/165C.
- Fry potato slices in batches. Once crisp and golden brown remove with slotted spoon, and drain on paper towel before transferring to lined cookie sheet. Keep chips warm in oven while frying remaining potatoes
- In the meantime, mix together yogurt, mayonnaise, fresh dill and garlic. Season dip with sea salt and pepper to taste.
- Once all chips are cooked grate Parmigiana Reggiani over warm chips, and serve immediately with dill dip