House Chips Recipe

Wash and Slice Potatoes

Wash the russet potatoes thoroughly under cold water to remove any dirt. Using a mandoline slicer or sharp knife, slice each potato into thin, even slices (about 1/8 inch thick) to ensure uniform cooking.

Heat the Oil

In a large, heavy-bottomed pot or deep fryer, pour in vegetable oil and heat it over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature for frying.

Fry the Potato Slices

Carefully add a batch of potato slices to the hot oil. Do not overcrowd the pot. Fry for about 3-4 minutes or until the chips are golden brown and crispy. Use a slotted spoon to remove them from the oil.

Drain and Season

Place the fried chips on a plate lined with paper towels to drain excess oil. While they are still hot, sprinkle sea salt and black pepper over the chips, tossing gently to coat.

Combine Ingredients

In a medium-sized mixing bowl, combine sour cream, mayonnaise, prepared horseradish, smoked paprika, Dijon mustard, chopped green onions, garlic powder, salt, and black pepper.

Mix Well

Using a whisk or spatula, mix all the ingredients together until smooth and well combined. Taste and adjust seasoning if necessary.

Chill the Sauce

Cover the bowl with plastic wrap and refrigerate the sauce for at least 30 minutes to let the flavors meld together.