My Homemade “Light As Air” Potato Chips
Indulge in the irresistible combination of crunchy potato chips with a luscious Sweet Smoky Paprika & Cumin Aioli dip. Perfectly seasoned and deep-fried to golden perfection, these chips are a delightful treat for any occasion. The creamy aioli adds a flavorful kick, making it impossible to resist dipping into more. Gather your ingredients and get ready to savor this delicious snack that will leave you craving for more.
— Constant Cookbook
Ingredients
- For the Chips:
- 1 large russet potato for every 2 people
- oil for deep frying
- salt
- For the Dip:
- Dip (Sweet Smoky Paprika & Cumin Aioli)
- 1 cup good mayonnaise
- 1 tsp cumin
- 1 tsp smoked sweet paprika
- 1 large garlic cloved, minced with garlic press
- 1/2 tsp salt
- freshly ground pepper
Instructions
- Chips:
- Using mandoline set at 1/16th inch, slice potatoes. Put all slices in a big bowl of water. Let sit for 20 minutes - 24 hours. Heat fryer to 375. Drain as much water as you can from the potato slices. Use paper towels to absorb any additional water on the surface. Place a batch of potato slices into the fryer (batch size really depends on big your fryer or pot is - just make sure that the slices do not stick to each other and all are under the oil. Fry until golden brown. Drain on a baking sheet with rack. While chips are hot, season with salt.
- Dip:
- In a bowl, combine all of the above. If have the time, I recommend that you make your own aioli. But, if you're like me and crave potato chips and MUST HAVE THEM NOW, store bought mayo will do.
Cook Time
10M
Prep Time
PT5M
Yield
2
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