It’s Football Food Friday again, and I think today’s recipe might just blow your mind. These potato chips were made in the microwave! I’d heard that crispy chips could be made in the microwave, but to be honest, I didn’t really think it’d work. I assumed that they’d maybe look crispy, but actually be kind of chewy in the center. I was oh, so wrong – these are kettle cooked quality!
Now onto this dip, which is perfectly spicy, creamy, and peppery. White American cheese melts so nicely, and it really complements the flavor of the spices and jalapenos. The best part is that this dip is made in the crock pot, so there’s really no work involved at all. Just through everything together, and let the magic happen.
Does this not look like the most perfect snack to munch on during the big game?
For the dip:
1 lb white American cheese
1/2 tsp onion powder
1 tsp garlic powder
1/2 cup milk
1/4 tsp cumin
1/4 tsp black pepper
1 1/2 tbsp chopped jalapenos
1/2 tbsp jalapeno juice
For the potato chips:
1 russet potato
1 tbsp olive oil
salt, to taste
Slice the cheese into small chunks.
Put all of the dip ingredients in a slow cooker, and cook on low for 2-3 hours, stirring occasionally.
When the cheese dip is close to being done, use a mandolin (or knife) to thinly slice the potato.
Put the potatoes in a bowl and toss with the olive oil.
Spray a plate with cooking spray and place the potatoes in a single layer, making sure that they don’t overlap.
Microwave on regular power for 5-7 minutes (depending on the thickness of the potatoes and the microwave’s power), checking frequently, until they start to brown. They will not become crispy until they are slightly brown, but they can go from light brown to burnt fairly quickly. Repeat with the remaining potatoes.
Sprinkle with salt and allow to cool.
When the dip is melted and smooth, spoon into a serving bowl.
Serve with the chips and enjoy!
Just look at that crunch!
Adapted from these two recipes
Linking up with Erin today for Football Friday (even though she’s a Bengals fan)!