Potato Chips with Chipotle Buttermilk Goat Cheese Dip

Dip:

• ¼ Cup-Buttermilk
• ½ Cup-Goat Cheese-softened to room temp
• ¼ Cup-Mayonnaise
• ½ Cup-Sour Cream
• 1 Tablespoon-Apple Cider Vinegar
• 1 Each-Chipotle Pepper-canned packed in adobo sauce
• 1 Tablespoon-Fresh Flat Leaf Parsley-leaves only
• To Taste-Kosher Salt/Black Pepper

Directions:

1. Place all ingredients in food processor/blender and puree until smooth.
2. Place in covered container for at least one hour.

Chips:

• 2 Each-Baking Potatoes-sliced thin, rinsed in cold water until clear
• 2 Quarts-Canola Oil
• To Taste-Kosher Salt

Directions:

1. Heat enough oil in fryer/deep pot half full to 375 degrees
2. Grab a hand full of potatoes, shake off the excess of water and carefully place in the pot.
3. Fry potatoes in batches until light golden brown about 3 to 4 minutes.
4. Remove chips with spider/slotted spoon, place on paper towel lined baking sheet, immediately season.
5. Serve with charred onion dip.