Serves 2
35 min
Light as Air Potato Chips with Sweet Smoky Paprika & Cumin Aioli
Recipe GLPRd0dba369651e6c
Ultra-thin potato chips fried to a delicate, golden crunch, served with a silky homemade aioli infused with sweet smoked paprika and warm cumin. The aioli can be made fresh or prepared ahead, making these chips perfect for entertaining or a simple indulgence.
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Ingredients
1 large per 2 people Russet potatoes
Water for soaking
Oil for deep frying
½ tsp Salt for seasoning chips
1 cup Mayonnaise
1 large clove Garlic clove, minced
1 tsp Smoked sweet paprika
1 tsp Ground cumin
to taste Freshly ground black pepper
Directions
Using a mandoline slicer set to 1/16 inch thickness, carefully slice the russet potatoes lengthwise into very thin, uniform slices. Place all sliced potatoes immediately into a large bowl filled with cold water to prevent browning.
Allow the potato slices to soak in the cold water for at least 20 minutes, up to 24 hours if time permits. This soaking removes excess starch and ensures crispier chips. The longer soak yields better results.
Heat oil for deep frying to 375°F (190°C) in a large pot or deep fryer.
Carefully drain the soaked potato slices in a colander. Spread them on paper towels or a clean kitchen towel and gently pat dry to remove excess surface moisture. Thorough drying is essential for achieving light, airy chips.
Working in batches to avoid overcrowding, carefully place dried potato slices into the hot oil. Ensure all slices are fully submerged and do not stick together. Fry for 2-3 minutes, stirring gently, until the chips turn golden brown and float to the surface.
Using a slotted spoon, remove the fried chips and place them on a baking sheet lined with paper towels or a wire rack to drain. While the chips are still hot, season evenly with salt.
In a small bowl, combine the mayonnaise, minced garlic, smoked sweet paprika, and ground cumin. Stir until well blended. Season with freshly ground black pepper to taste.
Serve the warm potato chips alongside the paprika and cumin aioli for dipping. Chips are best enjoyed fresh and warm.
