On a snack run for friends before a recent movie night, I was aghast to find prices for standard bags of chips priced so high(!) No way was I paying that, especially when it takes just two good-sized Idaho russets to make 8 cups of chips. And these without the additives and preservatives that come with packaged snacks. So here’s how to make them, along with our delicious dip version of Green Goddess dressing.
A little history on the dip! First created by Chef Phillip Roemer of San Francisco’s Palace Hotel in 1923, Green Goddess dressing is a blend of parsley, chives, anchovy, and sour cream, with a splash of vinegar and lemon. Roemer whipped the first batch up for a banquet honoring actor George Arliss, who was starring in William Archer’s “The Green Goddess,” play. Although few still remember the play, the dressing is an enduring classic. Finding a 1940s Red Dot Potato Chips flyer with a dip version of Green Goddess, I thought to adapt it for you here, along with steps to make your own thin and crispy chips. Continue Reading…