Ranch Potato Chips

I've been making homemade potato chips for a few years now. There are a few things I have discovered in that time:

1) You must use fresh potatoes. They slice much nicer and make better chips.
2) Slice the potatoes on a mandolin (the slicer, not the instrument). It slices them evenly and thin enough to be crunchy.
3) Soak the potatoes in vinegar water for at least 15 minutes. It takes out some of the starchiness. Also, rinse the potatoes several times before throwing them in the fryer.
4) Once the potatoes start to crisp up, stir them continuously. It will help them to brown evenly.

So...last week I got a super good batch of chips and a thought occurred to me...
WHAT if I sprinkled the chips with the contents of a packet of Hidden Valley Ranch Salad and Seasoning Mix?

Brilliant! Yay, me!
Try it.

Salsa

I thought I would share a recipe for salsa. It originated in my husband's family, but I have altered it over the years. I'm not big on measurements so you will have to decide exactly how much of the jalapeno, onion, cilantro and lime you would like to use. If you are unable to judge this then find another recipe. :)

Dump all of these ingredients into a bowl, then mix it up.
1 lg can Rotel (see notes)
1 sm can chopped olives
1/2 sm onion, chopped
1 clove garlic, finely chopped
1/2 lime, juiced
Handful of cilantro, chopped
salt to taste

Notes:
*I cook the jalapeno in water in the microwave for 1 minute just to soften it a bit. Then cut it in half and seed it.
*Sometimes I will drain the tomatoes a bit, depending upon how much liquid is in it.