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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.