Soak the potato slices in a bowl of cold water for 30 minutes. Drain, rinse, and lay the slices out on paper towel lined cooling racks to dry, patting them with paper towels as excess moisture continues to seep out.
While the potatoes soak, make the Arugula Pistachio Gremolata (if desired).
Preheat the oven to 400 degrees Fahrenheit and line baking sheets with parchment paper.
In a skillet, melt the butter over medium heat. Once melted, add the sliced jalapeño and turn the heat to medium-low. Stir frequently until the butter starts to foam, turn a dark gold color, and smells nutty, about 7 to 10 minutes.
Add the honey and the apple cider vinegar and mix until the honey is dissolved. Take off the heat.
In a mixing bowl, toss together the potato slices, the browned butter mixture, and the sea salt until the potatoes are well coated.
Lay the slices out on the lined baking sheets, making sure none of the slices are touching*. Bake for 30 minutes, flipping once after 15 minutes.
Remove the chips and heat the oven to 425 degrees Fahrenheit.
Taste and decide if you want to add more sea salt.
Put back in the oven and continue to cook until the sweet potato chips are crispy and beginning to brown around the edges, about 5 minutes.
Toss with the Arugula Pistachio Gremolata and dip into the Sour Cream Blue Cheese Dip.
Use a hand-held mixer to beat the sour cream and blue cheese to the consistency you desire.
For the full recipe, you’ll have to bake multiple batches (3 to 4) because all the sweet potato slices won’t fit on two baking sheets.
I sometimes just use one sweet potato if I’m not in the mood to do multiple batches.