Thoroughly wash potatoes and pat dry. Using a mandolin or a very sharp knife, slice potatoes crosswise to approx. 1/8th of an inch thick
Place sliced potatoes in a large bowl of ice water immediately after cutting. Allow potatoes to sit in ice water for 30 minutes
Preheat Wesson Canola Oil to 380°F in a large heavy bottom pot or deep fryer
Drain potatoes and transfer to a large tea towel or paper towels and pat dry removing as much water as possible. Fry chips in batches until golden crisp approx. 3 to 5 minutes, gently moving them a few times to flip and separate
Place cooked chips on a baking sheet and immediately sprinkle with salt, pepper and smoked paprika if using
In a small bowl, combine Cajun hot sauce and sour cream. Serve with chips
Tip: Use a thermometer for best results. Allow oil to come up to 380°F after each batch
