Onion Dill Potato Chips
Homemade potato chips sprinkled with onion and dill.
- 1 medium potato
- cooking oil (vegetable, canola, or grapeseed)
- onion salt
- dried dill weed
Use a mandoline (or a very sharp knife) slice potato into ⅛-inch slices.
Place slices in a bowl and cover with cold water. Let sit in water for 30 minutes. Drain water, and lay slices out on a paper towel and pat dry.
Fill a fry pan about ¼-inch deep with oil. Bring oil to a temperature of 325F.
Place a few dry potato slices in the hot oil at a time, letting them get slightly brown (about 2 minutes) and then turning and cooking to let the other side brown.
Remove cooked chips and place on a tray lined with brown paper to drain. Immediately sprinkle chips with onion salt and dill weed.
Continue process with remaining potato slices. Serve immediately.