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Ingredients
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Chips
French Onion Dip
Method
Chips
Rinse and soak
Place the potato slices in a large bowl of cold water. Swirl them with your hands and drain the cloudy water. Refill with cold water and add 1 tablespoon white vinegar. Soak for 20–30 minutes to remove surface starch and help crisping.
Dry slices
Drain the potatoes in a colander and spread them in a single layer on clean kitchen towels or paper towels. Pat thoroughly dry—any surface moisture will cause oil to spit and prevent crisping. For best results, let air-dry 15 minutes.
Heat oil
Pour about 3 cups neutral oil into a heavy-bottomed Dutch oven or deep pot to a depth of 2–3 inches. Clip a thermometer to the pot and heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a single slice: it should sizzle steadily but not smoke.
Fry chips
Work in small batches (about a handful of slices at a time) so oil temperature stays consistent. Gently add slices and stir with a slotted spoon to separate them. Fry until golden and crisp, about 2–3 minutes per batch depending on thickness. Use the slotted spoon to transfer chips to a wire rack set over a baking sheet to drain. Immediately season with 1 teaspoon kosher salt while still hot and oily so salt adheres. Repeat with remaining slices, allowing oil to return to 350°F between batches.
Finish and cool
Once all batches are fried and salted, let chips cool completely on the rack to crisp further. Taste and adjust seasoning with additional salt if desired. Serve at room temperature.
French Onion Dip
Caramelize onion
Thinly slice the yellow onion. Heat 1 tablespoon unsalted butter and 1 teaspoon olive oil in a skillet over medium-low heat. Add the sliced onion and 1 teaspoon granulated sugar. Cook slowly, stirring occasionally, until the onions are richly browned and sweet, about 30–35 minutes. If the pan gets too dry, add a splash of water. Remove from heat and let cool to room temperature.
Combine dip base
In a medium bowl, stir together 1 cup sour cream and 1 tablespoon mayonnaise until smooth and well combined.
Flavor and fold
Add the cooled caramelized onions (reserve a small spoonful for garnish if desired) to the sour cream mixture. Stir in 1 teaspoon Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon lemon juice (optional). Fold in 1 tablespoon finely chopped fresh chives. Taste and adjust seasoning.
Serve
Serve the French onion dip at room temperature alongside the hand-cut Saratoga potato chips. Keep extra dip chilled and chips in an airtight container if storing leftovers (chips will soften over time).