The easiest and cheapest DIY potato chips loaded with Parmesan goodness – and yes, it tastes 100x better than store-bought!
Ingredients
3russet potatoes
½cupvegetable oil
2tablespoonsfreshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
2tablespoonschopped fresh parsley leaves
For the lime yogurt dipping sauce
15.3-ounce container Yulu Honey Yogurt
Juice of 1 lime
1teaspoonlime zest
Kosher salt and freshly ground black pepper, to taste
Instructions
To make the lime yogurt dipping sauce, whisk together yogurt, lime juice and lime zest in a small bowl; season with salt and pepper, to taste. Set aside.
Using a mandoline or a sharp knife, cut potatoes to 1/4-inch-thick slices, widthwise. In a large bowl with water, immediately soak potatoes slices to remove the excess starch, about 30 minutes. Drain well and pat dry to remove excess water.
Heat vegetable oil in a large stockpot or Dutch oven over medium high heat.
Working in batches, add potato slices to the Dutch oven, 8-10 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate. Sprinkle with Parmesan and season with salt and pepper, to taste.