Potato Crisps with Chive-Sour Cream Dip
"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...."
INGREDIENTS
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2 tablespoons snipped chives
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Freshly ground pepper
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Kosher salt
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2 tablespoons freshly grated Parmigiano-Reggiano cheese
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1/2 cup low-fat sour cream
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3 cups canola oil
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Thick peelings from 3 pounds of Yukon Gold or russet potatoes (roughly 1-by-3-inch strips)
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