Barbecue Potato Chips with French Onion Dip (Edit recipe)

French Onion Dip

1. Mix 16 oz of sour cream with 1 packet of Primal Palate French Onion Seasoning Mix.
2. Stir thoroughly to mix, then refrigerate for 30 minutes.

For the Chips

1. Begin by rinsing your potatoes. You can peel them if you'd like, but it isn't necessary.
2. Slice the potatoes as thinly as possible (1/16") with a knife or mandoline.
3. Prepare a large bowl with ice water. Soak the potato slices in the ice water for at least 15 minutes, ideally 30 minutes.
4. While the potatoes are soaking, heat 24 oz of oil over medium high heat in a wide, shallow pot. Using a candy thermometer, bring the oil up to 350F.
5. Thoroughly dry the potato slices with paper towels.
6. Add the potato slices, in batches, to the hot oil, being careful to monitor the temperature. When the chips begin to get golden brown, flip them over. Once both sides are golden, remove them from the hot oil and let them drain on a wire rack.
7. While still hot, season the chips with the Smokehouse Rub on both sides.
8. Serve fresh, along with French Onion Dip.