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+ servings

Light as Air Potato Chips with Sweet Smoky Paprika & Cumin Aioli

Prep Time 5 mins
Cook Time 10 mins
Servings 2


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 teaspoon cumin
  • 1 teaspoon smoked sweet paprika
  • 1 large clove garlic, minced with garlic press
  • 1/2 teaspoon salt
  • freshly ground pepper



  • 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.


  • 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.
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