Take the classic party snack of chips and dip one step further by dressing up both store-bought potato chips and mayonnaise. Warming potato chips (kettle-cooked chips, which are sturdy and crunchy, work best) in the oven primes them to take on extra flavors, like Old Bay seasoning and lemon zest. Adding a bit of sugar to the Old Bay balances the saltiness and savoriness of the mixture—and makes the chips tough to stop eating. On the side, mayo spiked with lemon juice and grated garlic makes for a punchy dipping sauce.
What you’ll need
Rimmed Baking Sheet
$33 $31 At Amazon
Citrus Juicer
$17 $16 At Amazon
Microplane Grater
$19 At Amazon
Recipe information
Yield
6–8 servings
Ingredients
Preparation
Step 1
Preheat oven to 425°. Whisk 1 tsp. powdered sugar and 2 tsp. Old Bay seasoning in a small bowl. Spread one 8.5-oz. bag kettle-cooked potato chips out on a rimmed baking sheet; sprinkle evenly with remaining 1 tsp. Old Bay seasoning. Bake until slightly darkened in color, about 4 minutes. Immediately sprinkle powdered sugar mixture over, then finely grate zest from 1 lemon on top. Toss to coat and transfer to a large bowl.
Step 2
Cut lemon in half and squeeze juice of 1 half into a small bowl; reserve remaining lemon half for another use. Add 1 garlic clove, finely grated, and ½ cup mayonnaise; mix well.
Step 3
Scatter 2 Tbsp. finely chopped parsley over chips and serve with lemony mayo for dipping.
Recipe notes
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