Tailgating Tuesday--Homemade Parmesan Truffle Potato Chips with Spinach Onion Dip

Football is a pretty big deal in our house, according to the Mr.  He watches college football on Saturday, NFL on Sunday, Monday, and the kazillion other days that it airs.  I like football, but my favorite part is the food (if I'm being totally honest).  I love going to and having football parties.  I love all of the dips, chips, desserts, cocktails, all in a fun, festive atmosphere.  That's why I thought that it would be fun to start a seasonal feature all about tailgating.  Sounds like a good idea, right??  (So I'll be sharing my favorites and would love to hear all about your favorites too.)

Potato chips are probably the ultimate tailgating essential, and Parmesan Truffle Potato Chips take them to a whole new level.  (Really, you could do whatever kind of seasoning that you like if Parmesan and Truffle isn't your thing.)  These are great on their own or served with a delicious dip. I'm actually glad that I'm getting to share these with you today, because we COULD NOT STOP EATING THEM--hot, crispy, salty, cheesy, truffley (is that a word??).  They are amazing. Oh, and this spinach dip is fantastic.  It's great with the potato chips, but would also be wonderful on pitas or crackers. The sky is the limit.

Yield: 12 appetizer servings

Homemade Parmesan Truffle Potato Chips with Spinach Onion Dip


For the potato chips:
  • 3 large russet potatoes, thinly sliced to about 1/8" thick
  • oil for frying (I used Canola-Olive Oil blend)
  • 1 cup grated Parmesan cheese
  • 2 tablespoons truffle salt 
For the spinach onion dip:
  • 3 tablespoons olive oil
  • 2 large yellow onions, diced (about 2 cups)
  • 3 large shallots, diced (about 1 cup
  • 2 tablespoons garlic, minced (about 4 cloves)
  • 1 bag baby spinach (10 ounces), chopped
  • 1- 8-ounce package cream cheese, softened
  • 1-8-ounce container sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper


To make the potato chips:
  1. Wash and thinly slice the potatoes. (For the crispiest chips, soak potatoes in water for a few hours prior to drying them.) Dry them completely. 
  2. In a large pot, pour 3-4  inches of oil for frying.  Heat oil over medium-high heat until thermometer registers 300℉.
  3. Working in about 6 batches and returning oil to 300° between batches, fry potatoes, turning occasionally to cook evenly, until golden brown and crisp (oil will have quit bubbling), about 8 minutes per batch. Using a spider or slotted spoon, transfer to a paper towel-lined wire rack. 
  4. Sprinkle each batch with a tablespoon of Parmesan cheese and truffle salt to taste.
  5. Potato chips can be made ahead of time and left at room temperature.
To make the spinach onion dip:
  1. Heat oil in a large skillet over medium-high heat.  Add onions and shallots and sauté until they are lightly browned, about 5 minutes.  Reduce the heat to medium and add the garlic and continue to cook until all are soft and translucent, about 8-10 minutes. 
  2. Add the spinach and cook until wilted, about 2 minutes. 
  3. Add the cream cheese and cook until well blended.
  4. Remove from heat and let cool slightly.  Add the sour cream, salt, pepper, and cayenne pepper.  Mix well.
  5. Cover and chill for at least 1 hour.

So what is your favorite tailgating recipe or idea?  I would love to hear.

Use #tailgatingtuesdays to join in the fun!




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