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LIGHT AS AIR POTATO CHIPS WITH SWEET SMOKY PAPRIKA & CUMIN AIOLI Recipe

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This recipe for LIGHT AS AIR POTATO CHIPS WITH SWEET SMOKY PAPRIKA & CUMIN AIOLI is from The Ronemous Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chips
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 garlic clove, minced with garlic press
1/2 teaspoon salt
freshly ground pepper
Directions:
Directions:
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.

 

 

 

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