Homemade Parmesan Potato Chips

By vealam

Ingredients

• For the lime yogurt dipping sauce:
• 3 russet potatoes
• 1/2 cup vegetable oil
• 2 tablespoons freshly grated Parmesan
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves
• 1 (5.3-ounce) container Yulu Honey Yogurt
• Juice of 1 lime
• 1 teaspoon lime zest
• Kosher salt and freshly ground black pepper, to taste

Details

Servings 4
Preparation time 45mins
Cooking time 55mins
Adapted from damndelicious.net

Preparation

Step 1

To make the lime yogurt dipping sauce, whisk together yogurt, lime juice and lime zest in a small bowl; season with salt and pepper, to taste. Set aside.
Using a mandoline or a sharp knife, cut potatoes to 1/4-inch-thick slices, widthwise. In a large bowl with water, immediately soak potatoes slices to remove the excess starch, about 30 minutes. Drain well and pat dry to remove excess water.
Heat vegetable oil in a large stockpot or Dutch oven over medium high heat.
Working in batches, add potato slices to the Dutch oven, 8-10 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate. Sprinkle with Parmesan and season with salt and pepper, to taste.
Serve, garnished with parsley, if desired.