Parmesan Chips with Dill Dip
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Crisp homemade potato chips topped with fresh grated Parmigiana Reggiani served with a fresh dill dip makes for a delicious treat!
  • 2 cups of baby potato slices, sliced 1.5 mm
  • 4 cups of vegetable oil
  • Parmigiano Reggiano
  • Sea Salt
  • DIP
  • 1 cup plain greek yogurt
  • 2 tbsp mayonnaise
  • 2 tbsp fresh dill, finely chopped
  • 1 tsp garlic powder
  • Sea salt and pepper
  1. Slice baby potatoes using a mandoline set at 1.5mm. Slice approximately 8-10 potatoes until you have 2 cups of sliced potatoes.
  2. Place a large dutch oven pot over medium-high heat, pour in 4 cups of vegetable oil. Heat oil to 365F/165C.
  3. Fry potato slices in batches. Once crisp and golden brown remove with slotted spoon, and drain on paper towel before transferring to lined cookie sheet. Keep chips warm in oven while frying remaining potatoes.
  4. In the meantime, mix together yogurt, mayonnaise, fresh dill and garlic. Season dip with sea salt and pepper to taste.
  5. Once all chips are cooked grate Parmigiana Reggiani over warm chips, and serve immediately with dill dip.
Recipe by Un Assaggio of Food, Wine, & Marriage at