Servings
4
Prep Time
30 minutes
Cook Time
30 minutes
Author:
La Tourangelle
Ingredients
- 2 pounds russet potatoes (about 5 or 6), washed, scrubbed and cut into 1/4-inch slices (preferably with a mandoline slicer)
- 2 Tbsp Extra Virgin Olive Oil
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- 1 tsp ground cumin
- 2 tsp corn starch
- sea salt and fresh ground pepper to taste
- 1 red bell pepper
- 1 garlic clove
- 2 shallots, halved
- 1 cup raw almonds
- 1/2 tsp paprika, plus more for garnish (optional)
- 1/2 tsp ground cumin
- 1 tsp oregano
- ¼ cup Extra Virgin Olive Oil, plus 1 tsp for skillet
- Salt and freshly ground black pepper to taste
For the potato chips
For the roasted red pepper dip
Directions
For the potato chips:
Preheat oven to 400 F degrees.
- Lightly grease 2 baking sheets with Extra Virgin Olive Oil and set aside.
- In a large mixing bowl combine, potatoes, olive oil, chili powder, cayenne pepper, ground cumin, corn starch, salt and pepper. Toss to combine.
- Arrange potato slices on prepared baking sheets. You will have to bake in batches.
Bake for 15 minutes, remove from oven and turn over the potato slices.
- Put back in the oven and continue to bake for 10 minutes, or until potato chips begin to curl up on the sides.
- Remove from oven and let stand 1 minute.
Transfer chips to a wire rack. Let stand 5 minutes.
- If desired, taste for seasonings and adjust accordingly.
- Repeat with the second batch.
For the roasted red pepper dip
Roast pepper over a gas burner until blackened all over, turning with tongs as each side is blistered. (Alternatively, place under a broiler.) Transfer to a bowl, and cover with plastic wrap, let stand about 15 minutes. Peel, and discard skins, stems, and seeds. Set aside.
In a small skillet at medium high heat, add 1 teaspoon Extra Virgin Olive Oil. Once shimmering, add shallots and garlic clove, cook until fragrant and exteriors are slightly charred. Remove from heat and set aside.
Toast almonds until crisp and golden. Once cooled, combine with shallot mixture in food processor, process until fine crumbs form, about 10 seconds. Add paprika, cumin, oregano, and reserved peppers and roasted pepper, process until smooth, about 10 seconds. Add Extra Virgin Olive Oil and salt, and season with black pepper. Pulse until combined.
Transfer to a serving bowl, cover with plastic wrap. Refrigerate at least 1 hour or overnight. Before serving, bring to room temperature.