Buffalo Chips with Louisiana Hot Dip

Cooking Time

3-5 minutes

Prep Time

40 minutes

Serving Size

6-8

Get ready for crispy, golden Buffalo Chips made perfectly crunchy with Wesson Canola Oil. Each chip is fried to perfection, lightly seasoned with salt, pepper, and optional smoked paprika. The result? A snack that’s both crispy and flavorful, without the oil weighing it down.

Pair it with our creamy Louisiana Hot Dip—a zesty blend of sour cream and Cajun hot sauce—for the ultimate flavor combo. Whether it’s game day or any day, these chips are sure to impress!

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CONTAINS:

Dairy (dip)

Ingredients

Buffalo Chips

Russet potatoes 4 large.

Salt and pepper to taste.

Smoked paprika to taste (optional).

Wesson Canola Oil 6 cups, for frying.

Louisiana Hot Dip

Sour cream 2 cups.

Cajun hot sauce 1/2 cup.

Method

Buffalo Chips

Thoroughly wash potatoes and pat dry. Using a mandolin or a very sharp knife, slice potatoes crosswise to approximately 1/8th of an inch thick.

Place sliced potatoes in a large bowl of ice water immediately after cutting. Allow potatoes to sit in ice water for 30 minutes.
Preheat oil to 380°F in a large heavy bottom pot or deep fryer.

Drain potatoes and transfer to a large tea towel or paper towels and pat dry removing as much water as possible. Fry chips in batches until golden crisp approximately 3 to 5 minutes, gently moving them a few times to flip and separate.