Potato Crisps With Chive-Sour Cream Dip

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3 cups canola oil

Thick peelings from 3 pounds of Yukon Gold or russet potatoes (roughly 1-by-3-inch strips)

Kosher salt

2 tablespoons freshly grated Parmigiano-Reggiano cheese

1/2 cup low-fat sour cream

2 tablespoons snipped chives

Freshly ground pepper

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