Potato Crisps with Chive-Sour Cream Dip

TOTAL TIME: 40 MIN
SERVINGS: 4

•FAST
•MAKE-AHEAD
•STAFF-FAVORITE
•VEGETARIAN

Grace Parisi makes brilliant use of throw-away potato peels: She deep-fries them until they're crispy, then sprinkles them with Parmesan. An utterly addictive snack, they're great with cocktails, beer or wine.

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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)

Preheat the oven to 350°. In a large saucepan over moderately high heat, heat the oil to 360°. Fry the potato skins in batches, stirring occasionally, until browned and crisp, 2 to 3 minutes per batch. Using a slotted spoon, transfer each batch of potato strips to paper towels to drain, then sprinkle with salt immediately.
Transfer the potato strips to a baking sheet and sprinkle them with the grated Parmigiano-Reggiano. Bake for 3 to 4 minutes, just until the cheese is melted. Let the crisps cool, then transfer to a bowl.
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. Transfer the dip to a bowl and serve alongside the potato crisps.

Make Ahead The chive–sour cream dip can be refrigerated overnight.

Potato Crisps with Chive-Sour Cream Dip

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