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Put a large skillet over medium heat and add the oil and butter. When the butter has melted, add the onions and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the onions are a deep golden brown and caramelized, roughly 20 minutes. Watch carefully-you don't want the onions to burn. Set aside and let cool.
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2
In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of lumps. Mix in the sour cream and mayo. Fold in the onions with all their juices; season again with salt and pepper if needed. Cover and refrigerate for at least 2 hours or up to 2 days. Bring to room temperature before serving, garnished with chives, with a bowl of chips.
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3
Using a mandoline, slice the potatoes about the thickness of a nickel. You
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should get about 50 slices per potato. Put the slices in a large bowl and fill with cool water to cover. Swish the potatoes around to remove the excess starch; this will make the chips really crispy. Change the water 2 or 3 times until the water is no longer cloudy. Drain the potatoes well in a colander, then spread them out on a pan and pat dry with paper towels. This will prevent the oil from spattering from excess moisture.
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5
Heat 3 inches of oil to 350u00b0F in a countertop electric fryer or deep pot. If
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you don't have a deep-fry thermometer, a good way to test if the oil is hot
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enough is to stick the end of a wooden spoon or chopstick in it. If bubbles
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circle around the end, then you're good to go.
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Put the potato slices in a fryer basket or spider strainer and carefully lower into the hot oil; do this in batches to avoid overcrowding and to keep the oil temperature constant. Give the potatoes a stir to keep them from sticking together. Fry the chips for 7 to 8 minutes, until they are golden brown and crispy. Remove the chips with the spider, allowing some of the excess oil to drain off, and set on a paper towel-lined platter. Season lightly with salt while the potato chips are still hot.
