Kettle Chips and Dip

Bennigan's Copycat Recipe

4 whole large Idaho potatoes (Russets)
2 pints peanut oil
sea salt, to taste

Wash whole potatoes. Using a mandoline or food processor, slice potatoes very thinly and place into cold water to soak for 30 minutes. Heat peanut oil in large pot or Dutch oven over medium to medium high heat.
Dry potato slices well. Divide into 4 batches and fry 1 batch at a time, stirring occasionally to cook evenly. After 3-5 minutes, potatoes should be brown and looking a lot like chips. Drain with a slotted spoon and place onto paper towels. Sprinkle with sea salt immediately and repeat with remaining batches.


Onion Dip Dip:

1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup finely diced yellow onion
1/2 teaspoon dried dill
salt and pepper, to taste

Make the dip by stirring all ingredients together. Refrigerate.

Thin & crispy house-cooked potato chips topped with fire-grilled 100% choice beef, peppered bacon bits, cheddar cheese sauce, shredded lettuce, diced tomatoes, onions and pickles with ketchup and mustard drizzle garnish.