Homemade Potato Chips with Sour Cream and Onion Dip

Peel and rinse the russet potatoes.

Using a mandoline slicer, slice the potatoes very thinly.

Immediately place the potato slices into a large bowl of cold water with ice to prevent browning.

Strain the potatoes from the ice water.

Bring a large pot of water to a rolling boil. Add the potato slices and boil for exactly one minute.

Using a spider strainer, immediately transfer the boiled potato slices to another ice bath to stop the cooking process.

Strain the potatoes again and lay them in a single layer on a clean kitchen towel. Pat them completely dry with another towel or paper towels.

Heat frying oil in a large pot or Dutch oven to 300°F (150°C).

Working in batches, carefully add the dried potato slices to the hot oil. Fry, agitating occasionally, and maintain the oil temperature between 280-300°F (138-150°C).

Fry for about 5 minutes, or until the bubbling subsides and the chips are golden and crispy.

Remove the chips with a spider strainer, allowing excess oil to drip off, and place them on a wire rack or in a large bowl. Immediately season with salt and toss to coat.

To make the dip, combine softened cream cheese, sour cream, onion powder, finely chopped chives, and a pinch of kosher salt in a medium bowl.

Mix the dip ingredients until well combined. Garnish with extra chives if desired.

Serve the homemade potato chips with the sour cream and onion dip.