Crispy Kettle Chips with Caesar Dip

Cooking Time

15-20 minutes

Prep Time

15 minutes (+30 minutes chill time)

Serving Size

8 people

Why settle for store-bought chips when you can elevate your snack game with these decadent Kettle Chips with Creamy Caesar Dip? Perfectly crispy homemade chips, fried to golden perfection in Wesson Canola Oil, are paired with a rich and creamy Caesar dip that’s sure to impress. The dip, made with Wesson Classic Mayonnaise, grated Parmesan, Dijon mustard, and a dash of anchovy fillets, adds an irresistible umami kick to every bite. Topped with crispy bacon, shaved Parmesan, and fresh herbs, these chips are the ultimate indulgence. Whether you’re hosting a party or treating yourself to a luxurious snack, this combination of crispy, savory, and creamy flavors is sure to delight. And the best part? The Caesar dip also makes a perfect spread for sandwiches or a dip for fresh veggies – your culinary imagination is the limit!

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CONTAINS:

Dairy (parmesan cheese), eggs (mayonnaise)

Ingredients

Caesar Dip

Wesson Classic Mayonnaise 1 batch.

Parmesan Cheese, grated 2 tbsp.

Dijon Mustard 1 tsp.

Anchovy Fillets, finely chopped 1 - 2.

Lemon Juice 2 tsp.

Worcestershire Sauce 1 tsp.

Garlic, minced 1 clove.

Fresh ground Black Pepper 1/2 tsp.

Chips

Russet Potatoes 4 large.

Wesson Canola Oil (for frying) 8 cups.

Salt and Pepper to taste.

Toppings

Crispy Bacon, finely chopped 3 strips.

Parmesan Cheese, shaved 1/2 cup.

Parsley or Chives, chopped 1 tbsp.

Method

Caesar Dip

In a large bowl, whisk together all dip ingredients with Wesson Mayonnaise until well combined. Refrigerate until ready to serve.

Make up to three days ahead and store covered in the fridge. Thin with a bit of water if desired.

Chips

Thoroughly wash potatoes and pat dry. Using a mandolin or a very sharp knife, slice potatoes crosswise to approx. 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 Wesson Canola Oil to 380°F in a large heavy bottom pot or deep fryer.

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

Place cooked chips on a baking sheet and immediately sprinkle with salt and pepper.