Chips & Drink Combo Recipe

Prep potatoes

Wash and peel the potatoes (peeling optional for a more rustic chip). Using a mandoline or a sharp knife, slice the potatoes as thinly as possible, about 1.5 mm (very thin) for crisp chips. As you slice, transfer them to a bowl of cold water to remove surface starch.

Rinse and dry

After slicing, drain the potato slices and rinse under cold running water until the water runs clear. Spread the slices on clean kitchen towels or paper towels and pat thoroughly dry. Removing moisture is essential for crispness.

Heat oil

In a deep, heavy-bottomed skillet or a medium saucepan, pour enough vegetable oil to come about 1 to 1.5 inches up the side (approximately 1 cup for small batches). Heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping one slice in — it should sizzle steadily and crisp within 30–45 seconds without browning instantly.

Fry in batches

Carefully add a single layer of dried potato slices to the hot oil; do not overcrowd. Fry for 1 to 2 minutes, stirring gently with a slotted spoon, until the chips are golden and crisp. Use a slotted spoon to transfer chips to a paper towel-lined tray to drain. Repeat with remaining slices. Maintain oil temperature between 325–350°F by adjusting heat.

Season

While still warm, sprinkle the chips with kosher salt, black pepper, and optional smoked paprika if using. Toss gently to distribute seasoning evenly. Let chips cool slightly; they will crisp further as they cool.

Serve

Transfer chips to a serving bowl or plate and serve immediately with the chilled sparkling citrus cooler.

Prepare glass and ice: Fill a 12-16 oz serving glass with ice cubes.

Add citrus and sweetener: Pour in the fresh lemon juice (1 tbs), fresh lime juice (1 tbs), and simple syrup (1 tsp) directly over the ice.

Top with sparkling water: Add 12 fl oz club soda or sparkling water, gently stir once to combine. Taste and adjust sweetness by adding more simple syrup if desired.

Garnish and serve: Slip a lemon or lime wheel onto the rim or into the glass for garnish. Serve immediately alongside the chips.