Paprika Chips With Roasted Garlic-Cumin Aioli

Name: Paprika Chips With Roasted Garlic-Cumin Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds russet potatoes, peeled and cut into 4 x 1/2 x 1/2 inch sticks; 2 tablespoons Spice Islands Mediterranean Sea Salt; 1-1/2 tablespoons Spice Islands Smoked Paprika; 2 teaspoons Spice Islands Onion Powder; 1 teaspoon Spice Islands Ground Mustard; 1/2 teaspoon Spice Islands Garlic Pepper; 2 quarts peanut oil; Roasted Garlic-Cumin Aioli:; 1/2 cup mayonnaise; 6 garlic cloves, roasted; 2 tablespoons freshly squeezed lemon juice; 1 tablespoon Spice Islands Ground Cumin Seed; 1-1/2 teaspoons salt; 3/4 teaspoon Spice Islands Ground White Pepper

Servings: persons

2 pounds russet potatoes, peeled and cut into 4 x 1/2 x 1/2 inch sticks
2 tablespoons Spice Islands Mediterranean Sea Salt
1-1/2 tablespoons Spice Islands Smoked Paprika
2 teaspoons Spice Islands Onion Powder
1 teaspoon Spice Islands Ground Mustard
1/2 teaspoon Spice Islands Garlic Pepper
2 quarts peanut oil
Roasted Garlic-Cumin Aioli:
1/2 cup mayonnaise
6 garlic cloves, roasted
2 tablespoons freshly squeezed lemon juice
1 tablespoon Spice Islands Ground Cumin Seed
1-1/2 teaspoons salt
3/4 teaspoon Spice Islands Ground White Pepper

1
Place cut potatoes in a large bowl and submerge in cold water for 30 minutes.
2
While the potatoes soak, mix together the salt, paprika, onion powder, ground mustard, and garlic pepper in a small bowl until thoroughly combined. Set aside.
3
Place the oil in a deep fryer or a 5-quart pot and preheat to 350u00b0F.
4
Drain the potatoes and spread them in a single layer on two baking sheets, lined with paper towels.
5
Place paper towels over the potatoes and gently press to remove any excess water.
6
In batches, blanch the potatoes for 2-3 minutes and drain onto paper towels.
7
Once all the potatoes have been blanched, set aside and bring the temperature of the oil up to 365u00b0F.
8
Place all the aioli ingredients in a food processor and process until smooth.
9
Transfer to a small bowl, adjust seasonings and cover until ready to use.
10
In batches, fry the blanched potatoes for 5-7 minutes or until golden brown, carefully stirring to prevent sticking.
11
Drain onto paper towels and sprinkle liberally with the paprika seasoning blend. Gently toss until well combined.
12
Serve hot with a side of the aioli for dipping.

975

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds russet potatoes, peeled and cut into 4 x 1/2 x 1/2 inch sticks, 2 tablespoons Spice Islands Mediterranean Sea Salt, 1-1/2 tablespoons Spice Islands Smoked Paprika, 2 teaspoons Spice Islands Onion Powder, and more.

Yes, Paprika Chips With Roasted Garlic-Cumin Aioli falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!