POTATO CRISPS WITH CHIVE SOUR CREAM DIP

By SAEGERMA

Ingredients

• 3 CUPS CANOLA OIL
• THICK PEELING FROM 3LBS POTATOES YUKON GOLD
• KOSHER SALT
• 2 TBL PARMIGGIANO
• 1/2 CUP SOUR CREAM
• 2 TBL CHIVES
• PEPPER

Preparation

Step 1

PREHEAT OVEN TO 350 HEAT OIL IN LARGE SAUCEPAN TO 360 FRY POTATO SKINS IN BATCHES STIRIING OCCASIONBALLY UNTIL BROWNED & CRISP TRANSFER POTATOES TO PAPER TOWEL TO DRAIN SPRINKLE WITH SALT IMMEDIATELY TRANSFER THE STRIPS TO A BAKING SHEET AND SPRINKLE WITH THE CHEESE BAKE 3-4 MINUTES UINHTIL CHEESE IS MELTED LET STRIPS COOL AND TRANSFER TO BOWL PURREE SOUR CREAM & CHIVES WITH SALT & PEPPER FOR DIP