Gruyere Russet Chips

1. 1

   Fill a medium bowl with cold water.

2. 2

   Fill a heavy deep pot with oil and heat to 390 degrees F. Slice potatoes into paper thin slices, about 1/8-inch thick, using a mandoline.

3. 3

   As potatoes are sliced, immediately place them in the water to prevent color change.

4. 4

   When done, remove potatoes from water in batches and blot dry on paper towels.

5. 5

   Carefully add potatoes to oil making sure that aren't stuck together.

6. 6

   Cook potatoes, gently stirring with tongs or a strainer, until golden brown and crispy, about 3 to 4 minutes.

7. 7

   Remove to a paper towel-lined sheet pan and immediately sprinkle with a pinch of the sea salt and pepper and 1 teaspoon Gruyere.

8. 8

   Check oil temperature and repeat with the remaining potatoes until all are cooked.

9. 9

   Serve immediately with French Onion Dip or allow them to cool completely and store in an airtight container for up to 2 days.

* Per serving · 4 servings · Values may vary.