For the chips Set the deep fryer to 300°F. Slice the sweet potatoes 1/8" thick and soak them in the water and vinegar for about 10 minutes. Drain thoroughly, pat dry to remove excess water and deep fry for 2 1/2 minutes. Remove chips from the fat to a cooling rack and very lightly dust them with the kosher salt. Cool.

For the dip Mix together the cream cheese and sour cream, until very smooth. Add the Swiss cheese and black pepper. Heat the oil in a frying pan over medium-high heat. Quickly sauté the leek and garlic until they just start to become golden. Remove from heat immediately and transfer to a clean bowl to cool. Flake apart the smoked salmon and stir it into the cheese mixture. Add the cooled leek and garlic; mix well. Yield: 2-4 servings