Jul 14 2026
Restaurants›BLDG 5 Market | Kitchen | Patio›Chips + Dips Recipe

Chips + Dips Recipe

Inspired by BLDG 5 Market | Kitchen | Patio
Time1h 30m
Serves4

Bowl of housemade potato chips with chimichurri, piri piri, chermoula, aji

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Potato Chips

Chimichurri

Piri Piri Sauce

Chermoula

Aji Sauce

Method

Potato Chips Preparation

  1. 1

    Wash and Slice Potatoes

    Wash the Russet potatoes thoroughly under cold water. Using a mandoline or sharp knife, slice the potatoes into thin rounds, about 1/8 inch thick.

  2. 2

    Soak Potatoes

    Place the sliced potatoes in a bowl of cold water and let them soak for at least 30 minutes to remove excess starch.

  3. 3

    Dry Potatoes

    After soaking, drain the potatoes and lay them out on a clean kitchen towel or paper towels. Pat them dry to remove moisture.

  4. 4

    Heat Oil

    In a large deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

  5. 5

    Fry Chips

    Carefully add the potato slices to the hot oil in small batches. Fry until golden brown and crispy, about 3-5 minutes per batch.

  6. 6

    Drain and Season

    Remove the chips with a slotted spoon and place them on paper towels to drain excess oil. Sprinkle with salt while still hot.

Chimichurri Preparation

  1. 7

    Chop Herbs

    Finely chop the parsley and cilantro. You can use a food processor for a finer texture.

  2. 8

    Combine Ingredients

    In a bowl, combine the chopped herbs, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Mix well.

  3. 9

    Let Rest

    Allow the chimichurri to sit for at least 15 minutes before serving to let the flavors meld.

Piri Piri Sauce Preparation

  1. 10

    Roast Peppers

    Roast the red bell peppers over an open flame or under the broiler until charred. Let cool, peel, and remove seeds.

  2. 11

    Blend Ingredients

    In a blender, combine the roasted peppers, minced garlic, red wine vinegar, olive oil, paprika, and salt. Blend until smooth.

  3. 12

    Adjust Seasoning

    Taste and adjust seasoning as needed. Add more salt if desired.

Chermoula Preparation

  1. 13

    Chop Herbs and Garlic

    Finely chop the cilantro, parsley, and garlic.

  2. 14

    Mix Ingredients

    In a bowl, combine the chopped herbs, ground cumin, ground coriander, olive oil, lemon juice, and salt. Mix until well combined.

  3. 15

    Let Rest

    Let the chermoula sit for at least 10 minutes before serving to enhance the flavors.

Aji Sauce Preparation

  1. 16

    Combine Ingredients

    In a small bowl, mix the aji amarillo paste, lime juice, minced garlic, cilantro, and salt.

  2. 17

    Adjust to Taste

    Taste and adjust the seasoning. You can add more lime juice or salt to suit your preference.

More from BLDG 5 Market | Kitchen | Patio