Crispy Chips with Dill Pickle Dip

Elevate chips and dip to gourmet fare with these deliciously addictive Crispy Chips with Dill Pickle Dip.


Crispy Chips
3 to 4 medium Russet potatoes, peeled
4 cups peanut oil or vegetable, for frying
Sea salt, to taste, for finishing

Dill Pickle Dip
1 (8-ounce) package cream cheese, room temperature
1 cup sour cream
2 tbsp. dill pickle juice
2 tbsp. chopped chives
2 tbsp. chopped green onions
2 tbsp. chopped dill
Salt and freshly ground pepper, to taste
3 tbsp. chopped dill pickles (optional)
1 garlic clove, finely minced (optional)


Crispy Chips
Carefully, thinly slice potatoes on a mandolin. Pat dry.

Add oil to deeper fry or pour enough oil in a Dutch oven or deep saucepan to come 3 to 4-inches up sides of pan. Heat oil to 350 degrees F.

In batches, add potato slices to hot oil. Fry, occasionally turning gently with slotted spoon, until golden brown and crispy, about 2 minutes. Transfer to paper towel to drain and immediately sprinkle generously with sea salt. Serve with Dill Pickle Dip.

Dill Pickle Dip
Whip cream cheese with electric beaters until light and fluffy. Beat in sour cream until smooth. Add dill pickle juice, chives, green onions, dill, salt and pepper. Mix to combine. For an even more dill pickle flavour, add chopped dill pickles and minced garlic.

Yield: 4 to 6 servings.