The Super Bowl is all about snacks, long-lasting, flavorful, and when you live life deliciously, gourmet. Make your own chips with a powerful cheese dip beyond comparison, something your friends and family will talk about and ask for again. Gruyère, white wine, melted and fused together for your own homemade potato chips to dip! Delicious!
Homemade Potato Chips
Oil for frying
Truffle Salt – I am using truffle salt from the UK Company Truffle Hunter
I typically use organic potatoes for the best flavor, and since they are organic I typically don’t peel the potatoes before slicing them. You should rinse any dirt off the potatoes and dry them with a cloth.
Slice the potatoes thinly with a mandolin or food processor fitted with a thin cutting blade. It’s important to use a kitchen helper that will allow you to have a uniform thickness so that all of the chips cook at the same rate.
Fill a bowl with water and add a couple of tablespoons of white vinegar to the water, which will keep the potatoes from getting brown. Soak them in the water for at least one hour. Drain the potatoes in a colander and rinse them under cold water. Remove the potato slices to a cloth and pat them dry. If the slices are wet it will cause the hot oil to splatter.
Preheat your deep fryer to 380 degrees. If you don’t have a fryer, then you can use a deep saucepot filled with oil. Put a candy thermometer in the oil so you can monitor the temperature. I use a deep fryer made by All-Clad, which filters and stores the used oil after I am finished frying. It really makes using a deep fryer that much nicer.
When the oil is hot, submerge the potato slices into the hot oil and cook for 3-4 minutes or until golden brown. Remove potato chips to a sheet pan lined with paper towels to drain excess oil. Sprinkle truffle salt over the chips and serve. You can keep the chips in a paper bag for serving later if you wish. Remember to use good salt. The truffle salt I am using from truffle hunter is made with Cornish sea salt, and the truffle flavor is fantastic.
Le Gruyere AOP Cheese Dip
6 oz. Le Gruyere AOP – preferably cave-aged
2 oz. Emmenthal – preferably cave-aged
1-cup dry white wine – I prefer a French Chablis
1 T cornstarch dissolved in 2T wine to thicken
Le Gruyere AOP is one of my favorite cheeses because it is so versatile and tastes so delicious. Make sure you look for the AOP symbol on the cheese so that you know you are getting the real deal that can only be made in this small region of Switzerland near Lake Geneva. If you would like to learn more about how the cheese is made and what makes it special, you can look for my story in the cheese section of our mulangeme.com website.
Cut the cheeses into small cubes. Measure 1 cup of white wine and place it in a non-stick saucepan over medium-low heat. Heat the wine until it is starting to simmer. Add cheese to wine and stir continuously until the cheese full melts. Dissolve one tablespoon of cornstarch into two tablespoons of wine, and set aside until ready to serve.
Heat a small enamel-coated cast iron pot on the stove while the cheese melts to warm. When the cheese is fully melted, add the cornstarch mixture and stir to incorporate. Keep stirring the cheese dip until it thickens enough to coat the back of a spoon. Ladle some of the cheese dip into the small cast iron pot and place it on a platter arranged with potato chips all around it. This dip is also delicious with apples, carrot sticks, and bread or crusting.