Buffalo chips are crispy, crunchy potato slices that pack a punch! Paired with a creamy Louisiana hot dip, this dish is perfect for sharing during game nights or casual hangouts.
Honestly, who can resist that combo of crunchy chips and spicy dip? It’s like a party in your mouth! I love serving it warm so everyone can enjoy the cheesy goodness right away.
Key Ingredients & Substitutions
Russet Potatoes: These are great for making crispy chips! If you don’t have russets, you can use Yukon Gold or other similar potatoes. Just keep in mind that they might fry differently!
Vegetable Oil: I often use canola or peanut oil for frying because they have a high smoke point. If you’re looking for a healthier option, you could try using an air fryer or a light coating of olive oil.
Buffalo Wing Sauce: Frank’s is my favorite! You can use any brand you like. If you want it milder, reduce the amount or use a hot sauce that’s less spicy, like a sweet chili sauce.
Cream Cheese: For a lower-fat option, you can substitute with neufchâtel cheese. If you’re dairy-free, look for vegan cream cheese alternatives, which work well here too.
How Do You Get Perfectly Crispy Potato Chips?
To get those chips crispy and golden, it’s all in the preparation and frying! Make sure to slice the potatoes uniformly so they cook evenly. Rinsing the slices helps remove excess starch, making them less likely to stick together.
- Heat your oil to the right temperature (350°F) before adding the potato slices. If it’s too cool, the chips will absorb oil and become soggy.
- Fry in small batches to avoid overcrowding; this keeps the temperature steady for crispiness.
- After frying, sprinkle the seasoning while the chips are hot for maximum flavor absorption!
Buffalo Chips With Louisiana Hot Dip
Ingredients You’ll Need:
For the Buffalo Chips:
- 4 large russet potatoes
- Vegetable oil, for frying
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt, to taste
For the Louisiana Hot Dip:
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup buffalo wing sauce (e.g., Frank’s RedHot)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup chopped green onions (optional)
- Salt and black pepper, to taste
How Much Time Will You Need?
This delicious appetizer takes about 30 minutes in total. You’ll spend about 15 minutes preparing the buffalo chips and dip, and then another 15-20 minutes cooking to ensure everything is perfectly crispy and warm. Quick and perfect for any gathering!
Step-by-Step Instructions:
1. Prepare the Buffalo Chips:
Start by scrubbing the potatoes under cold water. Using a mandoline slicer or a sharp knife, slice the potatoes very thinly, about 1/8 inch thick. Next, rinse those slices in cold water to remove extra starch, which helps them crisp up nicely. Drain and pat the potato slices dry using paper towels.
2. Fry the Potato Chips:
Heat vegetable oil in a deep fryer or a large heavy pot until it reaches 350°F (175°C). Carefully add the potato slices in small batches. Fry them until they’re golden and crispy, which takes about 3-5 minutes. Once done, use a slotted spoon to transfer the chips to a plate lined with paper towels to drain any excess oil. While the chips are still warm, sprinkle them evenly with salt, smoked paprika, cayenne pepper, garlic powder, and onion powder. Toss gently to coat all chips evenly with the seasoning.
3. Prepare the Louisiana Hot Dip:
In a medium mixing bowl, take the softened cream cheese and mix it together with mayonnaise and sour cream until the mixture is smooth and creamy. Then, add the buffalo wing sauce, Worcestershire sauce, garlic powder, onion powder, cayenne pepper, and a pinch of salt and pepper to taste. Stir everything together until well combined. If you’re using them, gently fold in the shredded cheddar cheese and the chopped green onions.
4. Heat the Dip:
Transfer the dip mixture into an oven-safe dish. Preheat your oven to 350°F (175°C) and bake the dip for about 15-20 minutes, or until it’s bubbly and slightly golden on top. If you’re short on time, you can microwave the dip in 30-second intervals until it’s warm and gooey.
5. Serve:
Arrange the delicious buffalo-seasoned chips on a large serving platter, placing the bowl of warm Louisiana hot dip in the center. Enjoy dipping those crispy, spicy chips into the creamy, tangy dip. It’s a sure crowd-pleaser!
This recipe is perfect for any party or casual get-together, bringing together the delightful crunch of buffalo chips and the creamy goodness of Louisiana-inspired dip!
Can I Use Sweet Potatoes Instead of Russets for the Chips?
Absolutely! Sweet potatoes will give the chips a slightly different taste and sweetness, but they can be sliced and fried in the same manner. Just keep an eye on the frying time, as they may cook a bit faster than russet potatoes!
Can I Make the Dip Ahead of Time?
Yes, you can prepare the dip in advance! Simply assemble it and store it covered in the refrigerator for up to two days. When you’re ready to serve, just reheat in the oven or microwave until warmed through.
How to Store Leftover Buffalo Chips and Dip?
Store any leftover chips in an airtight container at room temperature for a day; they’d lose some crispiness but still taste good! The dip can be refrigerated for up to a week. Just reheat before serving again.
Can I Make This Recipe Spicier?
Definitely! You can easily increase the heat level by adding more cayenne pepper to the dip or using a spicier buffalo sauce. If you want an extra kick, consider adding diced jalapeños or a splash of hot sauce to the dip itself!