for the chips-
4 large Idaho Potatoes (Russets)
2 pints peanut oil (I used canola and the results were the same)
Cracked pepper if desired
Onion dip (optional- I'm not making it because---well, I don't like it and I refuse to waste ingredients)
or the dip-
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup finely diced yellow onion
1/2 teaspoon dried dill
salt & pepper, to taste
Wash whole potatoes. Using a mandoline or food processor slice the potatoes very thin. Then soak them in cold water for 20-30 minutes.
In the mean time, make the dip by stirring all ingredients together. Refrigerate.
Heat oil in large pot to medium high heat. (mine was about 6 1/2)
Dry potato slices extremely well (I went as far as to dry them individually with a clean cloth).You don't want them wet when frying. When you think the oil is hot enough drop ONE into the oil. If the chip doesn't have even bubbles you need to turn the heat up. If you drop in the chip and it starts drying like crazy- turn it down. I actually had to turn mine up a little bit.
You want the bubbles to be even.
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