Light as Air Potato Chips with Sweet Smoky Paprika & Cumin Aioli
Steamy Kitchen recipe - Chinese
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large russet potato for every 2 people
- oil for deep frying
- salt
- Dip (Sweet Smoky Paprika & Cumin Aioli)
- 1 cup good mayonnaise
- 1 teaspoon cumin
- 1 teaspoon smoked sweet paprika
- 1 large clove garlic, minced with garlic press
- 1/2 teaspoon salt
- freshly ground pepper
Instructions
- 1
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.
- 2
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.