Wash and scrub the potatoes thoroughly. Using a mandoline or sharp knife, slice potatoes 1/16–1/8 inch (1.5–3 mm) thick for crisp chips. Place slices in a large bowl of cold water as you work to remove excess starch.

Rinse and dry

Change the water once or twice until it runs clear, then drain. Spread potato slices on clean kitchen towels or paper towels and pat completely dry. Removing moisture prevents splattering and helps chips crisp.

Fry or bake

Frying method: Heat 2 cups vegetable oil in a deep heavy pot or deep fryer to 350°F (175°C). Fry potatoes in small batches, stirring gently, until golden brown and crisp, 3–4 minutes per batch. Use a slotted spoon to transfer to a paper-towel–lined baking sheet and immediately season with 1/4 tsp sea salt per batch (reserve remaining salt for final seasoning). Baking method: Preheat oven to 425°F (220°C). Toss potato slices with 2 tbsp olive oil, 1/2 tsp sea salt, 1/4 tsp black pepper and smoked paprika if using. Arrange in a single layer on parchment-lined baking sheets. Bake 12–18 minutes, flipping once at 8–10 minutes, until golden and crisp. Remove and let cool slightly; chips will crisp more as they cool.

Season and finish

Taste a chip and adjust seasoning with remaining sea salt and pepper if needed. Keep chips in a single layer on a cooling rack or paper towel until serving to maintain crispness.

24-Hour Onion Dip (V, GF)

Caramelize onions (active ~25 mins)

Thinly slice the onions. Heat 2 tbsp olive oil in a wide skillet over medium heat. Add the sliced onions, a pinch of salt, and cook, stirring every few minutes, until soft and deeply golden brown, about 20–25 minutes. If onions begin to stick or dry, add 1–2 tbsp water and continue. In the last 2 minutes stir in the brown sugar and balsamic vinegar; cook another minute until glossy. Remove from heat and let cool to room temperature.

Mix base

In a medium bowl, whisk together the sour cream, cream cheese, mayonnaise, lemon juice, Dijon mustard, and Worcestershire (or tamari). Whisk until smooth and uniform.

Season and fold

Fold the cooled caramelized onions into the creamy base. Add garlic powder, onion powder, smoked paprika, chopped chives, parsley, salt, and black pepper. Stir until evenly combined. Taste and adjust seasoning: add more salt, pepper, or lemon juice as needed.

Rest 24 hours

Transfer the dip to an airtight container or covered bowl and refrigerate for at least 24 hours (this melds and deepens flavors). Before serving, stir the dip, taste again for seasoning, and garnish with an extra tablespoon of chopped chives if desired. Bring dip to near-room temperature (about 15–20 minutes out of the fridge) before serving for best flavor and spreadability.

Allergy & serving notes

This recipe is naturally gluten-free if you use gluten-free Worcestershire or tamari and check your mayonnaise/cream products. To keep vegan, use vegan sour cream, vegan cream cheese, and vegan mayo. Serve the dip alongside the chips immediately after they cool for best texture.