Small Plates Recipe
Chips + dips bowl of housemade potato chips with chimichurri, piri piri, chermoula, aji.
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Ingredients
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Potato Chips
Chimichurri
Piri Piri Sauce
Chermoula
Aji Sauce
Method
Potato Chips Preparation
- 1
- 2
Soak the Potatoes
Place the potato slices in a bowl of cold water and soak for 30 minutes. This helps remove excess starch.
- 3
Heat the Oil
In a large deep pot, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
- 4
Fry the Chips
Remove the potato slices from the water, pat them dry with paper towels, and carefully add them to the hot oil in batches. Fry until golden brown and crispy, about 3-4 minutes.
- 5
Drain and Season
Remove the chips with a slotted spoon and drain on paper towels. While still hot, sprinkle with salt to taste.
Chimichurri Preparation
- 6
Combine Ingredients
In a mixing bowl, combine chopped parsley, minced garlic, red wine vinegar, olive oil, dried oregano, and red pepper flakes.
- 7
Mix Well
Stir the mixture well until all ingredients are combined. Adjust seasoning to taste.
Piri Piri Sauce Preparation
- 8
Blend Ingredients
In a blender or food processor, combine roasted red bell pepper, minced garlic, chopped red chili pepper, lemon juice, olive oil, and salt.
- 9
Blend Until Smooth
Blend until smooth and well combined. Adjust heat with additional chili pepper if desired.
Chermoula Preparation
- 10
Combine Ingredients
In a mixing bowl, combine chopped cilantro, minced garlic, ground cumin, paprika, lemon juice, olive oil, and salt.
- 11
Mix Well
Stir the mixture well until all ingredients are thoroughly combined. Adjust seasoning to taste.
Aji Sauce Preparation
- 12
Blend Ingredients
In a blender or food processor, combine chopped aji amarillo peppers, minced garlic, lime juice, vegetable oil, and salt.
- 13
Blend Until Smooth
Blend until smooth and adjust seasoning to taste.