Jul 14 2026

Restaurants›East End Tap and Table›Chips Recipe

Chips Recipe

Inspired by East End Tap and Table

Time1h

Serves4

Crispy potato chips served with a choice of dip.

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Ingredients

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Method

Chips Preparation

1
Slice the Potatoes
Wash and peel the potatoes. Using a mandoline or a sharp knife, slice the potatoes thinly, about 1/8 inch thick. Place the slices in a bowl of cold water to prevent browning.
2
Dry the Potatoes
After soaking for at least 30 minutes, drain the potato slices and pat them dry with a clean kitchen towel to remove excess moisture.
3
Heat the Oil
In a large, deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a single potato slice; it should sizzle immediately.
4
Fry the Chips
Carefully add a handful of potato slices to the hot oil. Avoid overcrowding the pan. Fry the chips for about 3-5 minutes or until they are golden brown and crispy.
5
Drain and Season
Using a slotted spoon, remove the chips from the oil and place them on a paper towel-lined plate to drain excess oil. While still hot, sprinkle with salt, paprika, and garlic powder to taste.
6
Repeat
Repeat the frying process with the remaining potato slices until all are cooked and seasoned.

Dip Preparation

7
Prepare the Sour Cream Dip
In a small bowl, combine the sour cream and chopped chives. Mix well and set aside.
8
Prepare the Ranch Dip
Pour the ranch dressing into a serving bowl and set aside.
9
Prepare the Guacamole
If using store-bought guacamole, place it in a serving bowl. If making homemade, mash ripe avocados and mix with lime juice, salt, and diced tomatoes to taste.

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