Serves 2
45 min
Light as Air Potato Chips with Sweet Smoky Paprika & Cumin Aioli
Recipe GLPR18f9f2a4310474
Homemade potato chips sliced paper-thin and fried until golden and crispy, served alongside a savory-sweet aioli infused with smoked paprika and cumin. The chips are light and crunchy, while the dip adds a smoky, aromatic depth. Perfect as a side dish or appetizer.
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Ingredients
2 large russet potatoes
vegetable oil for deep frying
salt to taste
1 cup vegan mayonnaise
1 large garlic clove, minced
1 teaspoon smoked sweet paprika
1 teaspoon ground cumin
freshly ground black pepper to taste
Directions
Using a mandoline slicer set to 1/16-inch thickness, carefully slice the russet potatoes into very thin, uniform slices. Place all sliced potatoes into a large bowl of cold water.
Allow the potato slices to soak in the cold water for at least 20 minutes, or up to 24 hours if time permits. This soaking removes excess starch and helps create a crispier chip.
Meanwhile, prepare the aioli: In a mixing bowl, combine the vegan mayonnaise, minced garlic, smoked sweet paprika, ground cumin, and freshly ground black pepper. Stir until well blended. Taste and adjust seasonings as desired. Set aside.
Heat your deep fryer or deep pot of vegetable oil to 375°F (190°C). Ensure the oil temperature is accurate with a thermometer.
Drain the soaked potato slices thoroughly in a colander, then gently pat dry with paper towels, removing as much surface moisture as possible. Excess moisture will cause sputtering oil and prevent crispness.
Working in small batches to avoid crowding and sticking, carefully lower the dried potato slices into the hot oil using a slotted spoon or basket. The slices should not overlap and should be fully submerged. Fry until golden brown and crispy, approximately 3 to 5 minutes depending on thickness.
Using a slotted spoon, transfer the hot fried chips to a paper towel-lined baking sheet or rack to drain excess oil. While the chips are still hot, season generously with salt.
Serve the warm crispy potato chips alongside the sweet smoky paprika and cumin aioli for dipping.
