Ingredients

• 2 C sea salt kettle-style potato chips, or more as needed
• 1 large egg
• ⅓ C milk
• ¼ C water
• ½ tsp salt
• 1 Tb all-purpose flour
• ¼ tsp baking powder
• ¼ tsp freshly ground black pepper
• 1 Tb finely minced onions
• 1 pinch cayenne pepper, or to taste
• ¼ C vegetable oil
• ¼ C apple sauce, optional
• ¼ C sour cream, optional
• 1 Tb freshly sliced chives, optional

Instructions

1. Place potato chips in a bowl, and crumble with your hands until finely crushed; you will need 1 cup crushed chips.

2. To make the potato latke batter; whisk egg, milk, water, salt, flour, baking powder, black pepper, onions, and cayenne together in a large bowl until combined.

3. Add the 1 cup of crushed potato chips and stir together until evenly combined.

4. Wrap bowl and refrigerate until mixture has thickened, 30 to 60 minutes, or up to overnight.

5. Heat oil in nonstick skillet set over medium heat.

6. Drop batter in 4 equal portions into the hot oil and cook on the first side, undisturbed, until browned, about 4 minutes.

7. Turn latkes over and cook on the second side until browned, 3 to 4 minutes.

8. Remove to a plate lined with a paper towel to drain for 1 minute.

9. Serve with apple sauce, sour cream, and fresh chives.