How to make
Peel the potatoes, wash them and grate them lengthwise into thin round slices or use a peeler.
Lay out a soft towel on the kitchen counter and arrange the raw potato slices on it. Cover with another towel and leave for the extra moisture to get absorbed - about 15-20 min. at least. That way they won't spray during frying.
In the meantime, make the sauce: wash and chop the dill very finely. Press the garlic cloves or mash them with the walnuts in a mortal and pestle with a little salt. Add the lemon juice, yoghurt, mayonnaise, salt to taste and stir well. Pour the sauce into small cups or bowls that are suitable for serving.
In highly heated oil in a deep fryer (or container for frying), put the chili peppers (chopped in half and cleaned of seeds) to fry well and release their spiciness into the oil.
Add in the potato slices and fry until golden, turning them over on both sides. Drain the excess oil from the chips onto paper towels and serve with the bowls of sauce.
