House Potato Chips + Dip Recipe

Prep potatoes

Wash and scrub the russet potatoes well. Using a mandoline or a very sharp knife, slice potatoes paper-thin (about 1/16 inch / 1.5 mm). Keep slices even so they cook uniformly. Place slices in a large bowl of cold water as you work to remove excess starch.

Rinse and soak: Drain the potato slices and transfer to another bowl of cold water. Swirl and rinse until the water runs mostly clear. Soak slices at least 20 minutes (or up to 2 hours refrigerated) to further remove starch for crispiness.

Dry thoroughly: Drain potato slices in a colander and transfer to a clean kitchen towel or paper towels. Pat very dry in batches; removing surface moisture is crucial to avoid oil splatter and to achieve crisp chips.

Heat oil

Pour 1 cup canola oil into a heavy-bottomed pot or deep skillet to a depth of about 1 to 1.5 inches. Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping one slice—oil should bubble steadily and the slice should sizzle and rise immediately.

Fry chips

Working in small batches (6–8 slices at a time depending on pot size), gently add dried potato slices to the hot oil using a spider or slotted spoon. Fry, stirring occasionally, until golden and crisp, about 2 to 3 minutes per batch. Do not overcrowd the pot or chips will steam and become limp.

Drain and season: Using a slotted spoon, transfer fried chips to a paper towel–lined baking sheet to drain. Immediately season with 1/4 teaspoon of the fine sea salt and a light grind of black pepper while still hot so the seasoning adheres. Repeat with remaining slices. Keep chips warm in a 200°F (95°C) oven on a wire rack if serving all at once.

Finish with parmesan & truffle

When all chips are fried, toss them gently in a large bowl with the grated Parmesan (reserve a small amount for garnish) so the heat helps the cheese adhere. Drizzle the white truffle oil evenly over the chips (start with 1 teaspoon—truffle oil is potent) and toss quickly to coat. Taste and add more salt if needed. Garnish with chopped parsley and reserved Parmesan if desired.

Caramelize onion

Peel and thinly slice the large yellow onion. Heat 2 tablespoons unsalted butter in a medium skillet over medium-low heat. Add the sliced onion and 1/2 teaspoon granulated sugar. Cook slowly, stirring every few minutes, until soft and deeply golden brown, about 20–25 minutes. If the pan gets too dry or the onions stick, add 1–2 tablespoons dry white wine or water to deglaze and continue cooking. Remove from heat and let cool to room temperature.

Mix base

In a medium bowl, combine 3/4 cup sour cream, 1/2 cup mayonnaise, and 2 ounces softened cream cheese. Whisk or beat until smooth and homogenous.

Season the dip: Fold the cooled caramelized onions into the creamy base. Add 1 teaspoon Worcestershire sauce, 1 teaspoon dried parsley, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper. Stir well and taste; adjust salt and pepper if needed.

Chill and meld flavors

Cover the dip and refrigerate for at least 30 minutes (preferably 1–2 hours) to let flavors meld. If making ahead, the dip keeps well for up to 3 days refrigerated.

Finish and garnish: Before serving, stir the dip and check seasoning. Transfer to a serving bowl and garnish with finely chopped fresh chives and a small sprinkle of additional caramelized onion if reserved.