Deep Fried Potato Chips and Caramelized Onion Dip

I enjoy trying my own chips…but they are a lot of work.  If you don't want to try the chips…just get your favourite brand and make up this dip..it is worth it.  From Food and Drink Winter 2012.

Dip
1 1/2 tsp butter
1 1/2 tsp olive oil
1/2 sweet onion, thinly sliced
1/2 tsp granulated sugar
1/4 tsp salt
1/2 cup sour cream
2 tbsp mayonnaise
1 garlic clove minced
Generous grinding black pepper
Pinch Salt

Chips
3 medium potatoes, peeled if desired
8 cups canola oil
Fine sea salt

1. To make dip:  in a large frying pan over medium heat, melt butter with oil.  When it begins to bubble, add onion, sugar and salt.  Stir. Reduce heat to medium low and continue cooking, stirring more frequently near the end of cooking until onions turn a deep golden, 10 to 12 minutes.  Cool then chop and stir into sour cream along with mayonnaise, garlic, pepper and salt.  Refrigerate until ready to use.
2. For chips:  for the best slices use a mandoline fitted with the slicing blade set at 1/8 inch.  Slice potatoes keeping their round shape.  Place in a bowl of ice cold water for about 30m minutes.
3. Place oil in a large deep pan such as a Dutch oven or follow instructions on deep fryer.  It should not come more than a third up sides of pan and needs to be about 1 1/2 inches deep.  Set over medium.  Heat oil to 350 to 360 F using a deep fry thermometer or drop a cube of bread into the oil-it should turn brown in about 1 minute.
4. Drain potatoes very well and pat dry really well.  Using tongs, place about a quarter of the potatoes in the oil at a time.  Fry, stirring occasionally until a deep golden brown, 5 to 8 minutes. Using a large slotted spoon or tongs, remove and place on a prepared paper towel lined baking sheet.  Pat any excess oil, then place chips while still hot in a large bowl. Toss with generous pinches of salt.  Repeat with remaining potatoes.