If making chips from scratch: choose 1 large russet potato per 3 cups finished chips. Wash and peel if desired. Using a mandoline or very sharp knife, slice potatoes 1.8–2.2 mm (about 1/16–1/12 in) thick for kettle-style texture. Rinse slices in cold water until water runs clear to remove excess starch, then dry thoroughly on a clean kitchen towel or paper towels.

Heat oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to maintain temperature. Fry potato slices in small batches (do not overcrowd) until edges are golden and centers are cooked through but still crisp, about 3–4 minutes per batch depending on thickness. Remove with a slotted spoon and drain on paper towels or a wire rack.

While chips are still warm, season lightly with fine sea salt. Spread chips on a tray to cool and crisp fully. Allow to cool 10–15 minutes before serving to achieve kettle-crisp texture.

If using store-bought Grippo-style chips: transfer 6 cups to a serving bowl immediately; no cooking required. If you want them warmed and extra crisp, place the chips in a single layer on a baking sheet and heat in a 300°F (150°C) oven for 4–6 minutes, then let cool briefly and season to taste.

Garlic‑Chive Dip

Combine base: In a medium mixing bowl, whisk together 1 cup sour cream, 1/2 cup mayonnaise, and 1/4 cup Greek yogurt until smooth and homogenous.

Add aromatics and seasoning: Stir in 3 tablespoons finely snipped fresh chives, 2 cloves grated or pressed garlic, 1 teaspoon freshly squeezed lemon juice, 1/2 teaspoon white wine vinegar, 1/2 teaspoon onion powder, and 1/4 teaspoon dried dill (if using).

Season: Add 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust—add more salt, pepper, or lemon if desired.

Adjust texture: If you prefer a thinner, scoopable dip like classic chip dips, whisk in up to 2 tablespoons buttermilk, 1 tablespoon at a time, until you reach desired consistency. The dip should cling to a chip but still be easy to scoop.

Rest: Cover the dip and refrigerate at least 30 minutes (preferably 1–2 hours) to let the garlic and chives mellow and flavors meld. For best flavor, make the dip up to 24 hours ahead.

Assembly & Garnish

Transfer the chilled garlic‑chive dip to a serving bowl. Sprinkle with the extra 1 tablespoon chopped chives and dust lightly with 1/4 teaspoon smoked paprika if using for color and a hint of smokiness.

Serve the dip alongside the prepared Grippo-style chips. Provide small tongs or a spoon for the dip. Keeps refrigerated for up to 3 days; discard if left at room temperature for more than 2 hours.