Ingredients:

  • 4 large russet potatoes, scrubbed and thinly sliced
  • 2 teaspoons sea salt, plus a pinch for seasoning
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • Vegetable oil for frying, about 500 ml
  • 1 cup sour cream
  • 2 tablespoons freshly chopped chives
  • 1 teaspoon onion powder
  • ½ teaspoon lemon juice
  • Salt and pepper, to taste

Instructions:

  1. Thinly slice potatoes (about 1/8 inch thick) and soak in cold water for 30-60 minutes to remove excess starch.
  2. Drain and pat dry. Toss sliced potatoes with sea salt, onion powder, garlic powder, and paprika.
  3. Heat oil in frying pot to 350°F (175°C) and fry potatoes in batches until golden brown and crispy, about 3-5 minutes. Use a slotted spoon to remove chips and drain on paper towels.
  4. In a mixing bowl, combine sour cream, chives, onion powder, and lemon juice. Season with salt and pepper to taste.
  5. Arrange chips on a serving platter and serve with sour cream dip.