Ingredients
4
4 servings
- •1 lb yukon gold potato, scrubbed
- •ice water, for soaking
- •2 cups canola oil, plus more as needed
- •1 teaspoon kosher salt
- •½ teaspoon freshly ground black pepper
- •1 container Heluva Good!® French Onion Dip
Instructions
- Using caution, very thinly slice the potatoes on a mandoline. Soak potatoes in a large bowl of ice water for 30 minutes. Transfer the potatoes to paper towels to dry thoroughly before frying.
- Fill a large, high-walled skillet with 2 inches of canola oil. Heat over medium heat until the temperature reaches 400°F (200°C). Line a baking sheet with paper towels and set a wire rack on top.
- Working in small batches, fry the potatoes, stirring and flipping frequently, until crispy and golden brown, about 4 minutes. Transfer from the oil to the wire rack to drain and season with the salt and pepper while the chips are still warm.
- Serve the chips with the Heluva Good!® French Onion Dip.
- Enjoy!
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