Chef chips Ingredients
3 pounds assorted potatoes (we used Yukon gold, fingerling and blue potatoes )
- 2 litres canola oil
- Salt to taste
How to make Chef chips
- Heat the oil in a wide pot to 290 F.
- Cut the potatoes into paper thin slices using a mandolin.
- Rinse slices in cold water and pat them dry. In small batches, fry the potatoes in the oil until crisp.
- Drain on paper towels and season with salt.
- Once cooled, serve with the herring dip.
- Chef chips is ready to serve.