'ham & Chips' Recipe

Prep potatoes

Wash the russet potatoes well. Using a mandoline or a very sharp knife, slice the potatoes 1.2–1.5 mm (about 1/16 in) thick for crisp chips. Place the slices in a large bowl of cold water as you go to prevent browning and remove surface starch.

Rinse and dry: After all slices are cut, swish them in several changes of cold water until the water runs clear. Drain in a colander and pat very dry in clean kitchen towels or paper towels. Any surface moisture will cause oil to splatter and prevent crisping.

Heat oil: Pour 1½–2 cups oil into a heavy-bottomed pot or deep skillet so it reaches about 1–1½ inches up the side. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a single potato slice — it should sizzle steadily and cook through in about 1 minute without darkening immediately.

Fry in batches: Working in small batches (about 8–12 slices at a time depending on pot size), carefully lower potato slices into the hot oil in a single layer. Do not overcrowd. Fry, stirring or flipping occasionally, until golden and crisp, about 2–3 minutes per batch depending on thickness and temperature.

Drain and season: Use a slotted spoon or spider to remove chips to a paper towel–lined baking sheet to drain. Immediately sprinkle with fine sea salt and a light crack of black pepper while still hot so seasoning adheres. Let chips cool to room temperature — they will crisp further as they cool.

Warm ham: If using thicker-cut ham slices, warm them briefly in a skillet over medium heat with 1 tablespoon butter for 30–60 seconds per side until just heated and slightly caramelized on the edges. If using deli ham, you may use as-is or warm quickly; avoid overcooking to keep tender.

Prepare mustard butter: In a small bowl, combine the warmed butter and Dijon mustard until smooth. This creates a glossy, lightly tangy finish for the ham.

Assemble: Arrange a single layer of cooled potato chips on a serving platter. Lightly brush or dot each chip with a small smear of the mustard butter. Top each chip with a small piece of warmed ham. Sprinkle the chopped chives over the assembled chips for freshness.

Finish: If desired, grate a little sharp cheddar or Parmesan over the plated chips and ham, or add a light squeeze of lemon over the ham just before serving for brightness.

Serve: Serve immediately while the ham is warm and chips are crisp. Chips are best eaten the same day; leftovers will soften.