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Crispy-fried chippies with aioli and chilli sauce
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Pair these crispy veggie chips with a succulent roast for a tasty and fun way to enjoy your daily dose of vegetables.
Ingredients:
  • 500g red delight potatoes, unpeeled
  • 1 litre vegetable oil, for deep-frying
  • 4.80 gm sea salt
  • 123.75 gm whole-egg aioli
  • 41.60 gm Hot Chilli Sauce
  • 2 green onions, thinly sliced, to serve
Instructions:
  • Thinly slice potatoes into delicate 1mm-thick rounds and gently pat dry with paper towel to remove any moisture.
  • In a large saucepan or wok over medium-high heat, heat oil until shimmering. Fry potatoes in batches for 2 minutes or until golden brown. Drain on a paper towel-lined baking tray and sprinkle with sea salt.
  • Top crispy chips with creamy aioli, spicy chili sauce, and a sprinkle of fresh onion for a delicious finish.

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