TF's Sweet Potato Chips with Chile Powder & Blue Cheese and Chive Dip

Ingredients:
2 large sweet potatoes
2 teaspoons chili powder
1 teaspoon garlic powder
1/4 teaspoon cayenne powder
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

vegetable oil, for deep-frying

* * * * * * * *

Ingredients for blue Cheese and chive dip:
1 cup sour cream
1 cup mayonnaise, store-bought
1 teaspoon fresh lemon juice
1 cup crumbled blue cheese
1 1/2 T honey
1/2 bunch finely chopped chives, plus extra for garnish
kosher salt and freshly ground black pepper

Preparing the chips:
Peel sweet potatoes and discard skin. Using the vegetable peeler or a mandoline make long thin chips by peeling/slicing lengthwise from top to bottom. Place in a bowl of ice water and chill for 1 hour. Drain in a colander and layout on paper towels and pat dry.

Combine chili powder, garlic powder, a pinch of cayenne, cumin and salt and pepper.

Heat vegetable oil in a large pot to 375 degrees F. Fry the potatoes in single layer batches for 2 to 3 minutes until golden brown. Lift chips out with slotted spoon and drain on paper towels. Season with the spice mixture and serve immediately. Serve with blue cheese and chives dip.

* * * * * * * * * * *

Preparing dip:
Combine sour cream, mayonnaise, lemon juice, blue cheese, honey and chives in a medium bowl. Season with salt and pepper and garnish with chives. Serve with spicy and sweet potato chips.