Homemade chips with spicy mayonnaise
- Preparation 1 h 15 min
- Cooking 30 min
- Servings 4
- Freezing I do not suggest
Ingredients for the chips
- 2 big russet potatoes, washed and thinly sliced with a mandolina
- 4 tablespoons salt
- 1 cup Blanche de Chambly beer from Unibroue
- Handful fresh chive, chopped
- Peanut or canola oil
Ingredients for the mayonnaise
- 1 cup mayonnaise
- 1 tablespoon smoked paprika
- 1 tablespoon ground chili
- 1/2 teaspoon ground cayenne pepper
- In a big bowl filled with cold water, drop in your sliced potatoes and add 4 tablespoons of salt with the beer. Stir well. Let it sit on the counter for one hour.
- Drain the chips as much as possible and lay them, one next to the other, on a clean dish towel for them to dry.
- In a large pan, add about 3 inches of oil and heat at medium. You will need to make some tests here. With my oven, the best temp is between 4 and 5 but will vary from an oven to another. If too hot, chips will simply burn.
- Cook the chips a small batch at a time. When lightly brown (after about 3-4 minutes ) remove with a spider skimmer, shake off the oil, and put on a paper towel. Repeat until all chips are cooked! Then, throw all chips in a big bowl and add some big salt along with the chive. Shake and serve immediately!
- Make the mayo by combining all ingredients together, simply. Rectify seasoning if necessary.