Name: Loaded Waffle Chips with Sour Cream & Onion Dip
Prep time: 4 h
Cook time: 10 min
Total time: 4 h 10 min
Ingredients: 2-3 russet potatoes, washed and cut into waffle shape; Oil, for frying; 2-3 tablespoons Spiceology Salt-Free Loaded Baked Tater blend; 1/3 cup sour cream or nonfat plain yogurt (for renal diet); 1-2 tablespoons milk or water; 2 tablespoons chopped chives

Ingredients

Scale

For the Chips

2–3 russet potatoes, washed and cut into waffle shape
Oil, for frying
2–3 tablespoons Spiceology Salt-Free Loaded Baked Tater blend

For the Dip

1/3 cup sour cream or nonfat plain yogurt (for renal diet)
1–2 tablespoons milk or water
2 tablespoons chopped chives

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Instructions

For the Chips

Cut potatoes using the waffle setting on a mandolin. Place into a large bowl of cold water and allow to soak for 3-4 hours. This removes some of the starch and results in a crispier chip. Drain on paper towel for 10 minutes before frying.
Heat oil in a large pot to 350º F. Add potatoes in 2-3 batches and fry until they begin to turn golden brown. Remove to a paper towel lined baking sheet and dust with spice blend. Repeat with remaining chips and spice blend. Serve with Sour Cream & Onion Dip (below).

For the Sour Cream & Onion Dip

In a medium bowl add all ingredients and stir to combine