Belvedere Vodka, Olive Juice, Blue Cheese Castelvetrano Olives, Yukon Gold Potato Chip with Caviar

AVO-TINI

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Wash and peel the Russet potatoes. Slice them thinly using a mandoline or a sharp knife.

Prepare the Potatoes

Place the sliced potatoes in a bowl of cold water for at least 30 minutes to remove excess starch. Drain and pat dry.

Soak the Potatoes

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).

Heat the Oil

Fry the potato slices in batches until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.

Fry the Chips

While the chips are still warm, sprinkle with seaweed salt to taste.

Season the Chips

Arrange the potato chips on a serving platter. Serve with caviar and green goddess dressing on the side for dipping.

Serve

Russet potatoes

Vegetable oil

Seaweed salt

Caviar

Green goddess dressing

potato chips

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cappelletti

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Make Potato Chips Recipe in just 1h . caviar, green goddess, seaweed salt

Potato Chips Recipe

Ingredients

Potato Chips

Method

Preparation