Ingredients
- 3 cup canola oil
- 2 tablespoon freshly grated parmigiano-reggiano cheese
- 1/2 cup low-fat sour cream
- 2 tablespoon snipped chives freshly ground pepper
Preparation
Baking Directions:
Make brilliant use of throw-away potato peels: These are deep-fried until they're crispy, then sprinkled them with Parmesan.
An utterly addictive snack, they're great with cocktails, beer or wine.
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.
Serving Directions:
Make ahead: The chive–sour cream dip can be refrigerated overnight.
