Potato Crisps with Chive-Sour Cream Dip

• 2 tablespoons snipped chives
• Freshly ground pepper
• Kosher salt
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese
• 1/2 cup low-fat sour cream
• 3 cups canola oil
• Thick peelings from 3 pounds of Yukon Gold or russet potatoes (roughly 1-by-3-inch strips)

1. Preheat the oven to 350.
2. In a large saucepan over moderately high heat, heat the oil to 360.
3. Fry the potato skins in batches, stirring occasionally, until browned and crisp, 2 to 3 minutes per batch.
4. Using a slotted spoon, transfer each batch of potato strips to paper towels to drain, then sprinkle with salt immediately.
5. Transfer the potato strips to a baking sheet and sprinkle them with the grated Parmigiano-Reggiano.
6. Bake for 3 to 4 minutes, just until the cheese is melted.
7. Let the crisps cool, then transfer to a bowl.
8. In a blender or processor, puree the sour cream with the chives and a pinch of salt and pepper until the chives are finely chopped.
9. Transfer the dip to a bowl and serve alongside the potato crisps.

chives, freshly ground pepper, kosher salt, cheese, lowfat sour cream, canola oil, potatoes

Taken from www.foodandwine.com/recipes/potato-crisps-chive-sour-cream-dip (may not work)