In a small food processor combine everything for the sauce and blend until smooth and the cilantro is finely chopped. Pour into a dish and set aside until needed.
In a large, heavy bottomed pot such as a Dutch oven, fill half way with vegetable oil. Fit the pot with a candy or fry thermometer and bring up to 350°F.
While the oil comes up to heat, thinly slice the potatoes on a mandoline. This ensures they are equally thin for even cooking.
Once the oil is up to heat carefully fry the cilantro, stems and all. When the fresh herbs hit the oil it will bubble up so stand back after you add them to the pot. Fry for about 30 seconds or until lightly golden and crisp. Remove and let drain on a paper towel.
Next fry the sliced potatoes in batches. Keep an eye on the temperature, raising and lowering in between frying to make sure the temperature stays right around 350°F.
Drain the chips on a paper towel lined plate/sheet tray and sprinkle with salt right out of the oil.
Serve immediately with the fried cilantro sprinkled on top and the sauce on the side for dipping.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell