• 4servings
  • 40minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons snipped chives

  2. Freshly ground pepper

  3. Kosher salt

  4. 2 tablespoons freshly grated Parmigiano-Reggiano cheese

  5. 1/2 cup low-fat sour cream

  6. 3 cups canola oil

  7. Thick peelings from 3 pounds of Yukon Gold or russet potatoes (roughly 1-by-3-inch strips)

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350°. In a large saucepan over moderately high heat, heat the oil to 360°. Fry the potato skins in batches, stirring occasionally, until browned and crisp, 2 to 3 minutes per batch. Using a slotted spoon, transfer each batch of potato strips to paper towels to drain, then sprinkle with salt immediately.

  2. Transfer the potato strips to a baking sheet and sprinkle them with the grated Parmigiano-Reggiano. Bake for 3 to 4 minutes, just until the cheese is melted. Let the crisps cool, then transfer to a bowl.

  3. In a blender or processor, puree the sour cream with the chives and a pinch of salt and pepper until the chives are finely chopped. Transfer the dip to a bowl and serve alongside the potato crisps.


Send feedback