Chips And Dip Recipe

Prep potatoes

Wash and peel the potatoes (peeling optional if you prefer skins). Using a mandoline set to a thin setting (1.5–2 mm) or a very sharp knife, slice potatoes into uniform thin rounds. Transfer slices to a large bowl of cold water as you work to remove surface starch.

Rinse and dry

Soak potato slices in cold water for 20 minutes, then drain. Rinse under cold running water until water runs clear to remove excess starch. Lay slices in a single layer on clean towels or paper towels and pat thoroughly dry. For best results, let them air-dry on a rack for 15 minutes.

Seasoning mix

In a small bowl combine salt (2 tsp), garlic powder (1 tsp), smoked paprika (1 tsp), onion powder (1/2 tsp), black pepper (1/2 tsp), sugar (1/2 tsp) and cornstarch (1 tbs). Mix thoroughly — this is the secret spice mix to be tossed with chips right after frying.

Heat oil

Pour oil (about 1 L) into a deep heavy pot or deep fryer to a depth of about 3–4 inches, leaving at least 3 inches headspace. Heat oil to 350°F (175°C). If you don't have a thermometer, test by frying one chip; it should sizzle immediately and become crisp in about 1–2 minutes.

Fry chips

Working in small batches (to avoid overcrowding), gently lower a handful of dried potato slices into the hot oil with a spider or slotted spoon. Fry, stirring gently to separate slices, until golden and crisp, about 1.5–3 minutes depending on thickness. Remove chips with a spider and transfer to a paper towel–lined tray to drain. Keep batches moving so chips stay crisp.

Season hot

While the chips are still hot and a little oily, immediately sprinkle a portion of the spice mix over each batch and toss gently to coat evenly. Repeat frying and seasoning until all slices are cooked. Taste and adjust final seasoning with additional salt if needed.

Cool and serve

Allow chips to cool slightly to crisp further, then arrange on a serving plate around a bowl of the creamy garlic dip. Serve within a few hours for best crunch; store leftovers in an airtight container once fully cooled.

Combine base

In a medium bowl whisk together 1 cup sour cream and 1/2 cup mayonnaise until smooth.

Add aromatics

Stir in the minced garlic (2 cloves), lemon juice (1 tsp), chopped chives (1 tbsp), sea salt (1/2 tsp) and black pepper (1/4 tsp). Mix thoroughly.

Adjust and rest

Taste and adjust seasoning — add a pinch more salt or lemon juice if desired. For a smoother mouthfeel and slight shine, whisk in 1 tsp olive oil if using. Cover and refrigerate for at least 30 minutes to let flavors meld; dip can be made up to 24 hours ahead.

Serve

Bring dip to near room temperature before serving (10–15 minutes out of fridge) so garlic flavor is pronounced. Place dip in a small serving bowl and surround with freshly fried seasoned chips.