Let's get started...
Ingredients (copycat from Lauren's Latest):
4 large Russet Potatoes
A large bowl of cold water
2 pints peanut oil (vegetable oil works too)
1/2 cup sour cream
1/2 cup mayo
1/4 cup finely chopped yellow onion
1/2 tsp dried dill
Salt and pepper to taste
Grab your mandoline. I found a nice one at WalMart for $15. If you don't have one, you can slice them by hand too. It's just more work and takes more time.
Take a potato and start slicing. I like how the original blogger said "don't be a hero - use the guard". Made me chuckle so I'm bringing you her words of wisdom. Anyone else start singing "Biiilllyyy, don't be a hero". No? Just me. My parents had that song on the jukebox. I love that song.
Once you have the potatoes sliced, soak them in cold water for 30 minutes. This step removes most of the starch. It makes the chips light and crisp when we cook them.
While they soak, start making the dip.
Also, let's start heating up that peanut oil. Add the oil to a large skillet. Turn stove dial to high-medium.
When the potatoes are done with their cold bath, drain the water and dry them well. Water and oil don't mix well. We don't need any unnecessary burns.
Prepare a pan with a napkin and get your sea salt ready. Oh... we're so close to the goodness right now!
Take a handful of potatoes and drop them carefully into the oil. The chips should "dance" around in the hot oil. If things get crazy and oil is sputtering out of the pan, turn the heat down. They should start turning a darkish shade of brown in about 5-7 minutes. Note: if you like darker chips go a minute or two longer... lighter chips, cook a minute or two less.
Remove the chips from the skillet with a slotted metal spoon and place them in the pan you prepared with a napkin. Sprinkle on some sea salt right away. Sneak a chip. Go ahead, sneak another - I won't tell!
Grab the dip! The time has come to dive in.