Cactus Cut Chips with dip - Copy Cat Version
A great copycat version of the famous appetizer from a Canadian restaurant chain.
Equipment
- 1 mandolin or very sharp knife *these work best with a mandolin
- 1 deep fryer or heavy bottomed dutch oven
Ingredients
For the Potatoes:
- 3 large russet potatoes, washed well
- 1½ cups pickled jalapeno pepper brine
- Oil for Frying
- salt
For the Dip
- 1 cup sour cream
- ½ cup creamy caesar salad dressing
- ¼ cup parmesan cheese, finely shredded *you can use the green jar variety
- ¼ cup green onions, finely sliced
Instructions
for the Potatoes:
- Scrub the potatoes and thinly slice using a mandolin and put in a bowl of cold water while you do the remaining potatoes.
- In a container with a lid, add the jalapeno brine, then dry the potato slices and add them to the brine to sit 8 hours or overnight.
- When you are ready to fry the potatoes, heat the oil to 350℉ use at least 4" of oil
- Working in batches, pull the potatoes from the brine and slightly dry them so the oil doesn't spatter too much. Cook until golden brown and crispy. Remove to a paper towel lined plate and seson with salt. Continue until all of the potatoes are cooked.
- Transfer to a serving plate along side a dish of the dip. Serve warm
For the dip:
- Combine all of the ingredients together, cover and chill until ready to use. Overnight or while the potatoes brine is ideal for the flavor to come together.
Notes
Jalapeno brine is the liquid you get from jarred pickled jalapenos. Reserve the leftover liquid for another batch if you like.