Don't trip Potato Chip

This post contains affiliated links. When we find a product or a service we enjoy, we like to pass that information on to our readers. If you purchase a recommended item we receive a small commission for referring you. This is at no cost to you. Just a way of paying it forward & keeping it real. Thank you for visiting.

Every Sandwich has a Soulmate.

Herbed Potato Chips (begin a day ahead)

Serves 2

• 2 large russet potatoes; scrubbed and sliced paper thin on a Mandoline (oblong gives the nicest surface)

• canola oil (about 3 cups)

• salt & dried dill to taste

1.) Place sliced potato in ice water & refrigerate overnight. Remove from water, pat dry with paper towels. Heat oil until it’s good & hot but not smoking (350f). Fry a few chips a time being careful no to overcrowd the chips, cooking until golden & crisp flipping as necessary for even browning. Drain on paper towels & season to taste with salt & dried dill.

Tip: These are best eaten the same day.