INGREDIENTS
8 cups peanut oil, for frying
1 lb Yukon Gold potatoes, sliced 1/8-inch thick
2 tbsp thyme, finely chopped
1 cup fontina cheese, finely shredded
1 cup asiago cheese, finely shredded
Sea salt
Freshly ground pepper

Place oil in deep fryer (or a large heavy-bottomed pot or Dutch oven on stovetop or barbecue side-burner over medium-high heat) and preheat to 375°F. Soak potato slices in cold water and refrigerate 10 minutes. Combine cheeses and thyme in a medium bowl. Divide into four equal portions and set aside.

Thoroughly pat potato slices dry. Working in four small batches, fry sliced potatoes until golden brown and crispy (about 3 minutes). Using a slotted spoon or perforated ladle, carefully remove chips to paper towel-lined baking sheet and allow to drain. While still hot, season with sea salt and pepper and sprinkle with cheese and herb mixture. Allow oil to reheat if necessary before repeating with remaining potato slices.

Transfer to serving bowl and serve hot. Makes 6 servings.

TESTED BY Brad Godin, chef from 16th Avenue Earls in Calgary.
TIP “Placing the cheese in the freezer for 10 minutes will make it easier to grate. Use a fine microplane grater to ensure small shreds for quick
and even melting.”
PAIRING 2007 Joie Un-Oaked Chardonnay