Café Crisps Recipe

Make or prepare crisps

If using store-bought potato chips, place 6 cups in a large mixing bowl and skip to 'Finish and serve'. If making fresh crisps: wash and peel 2 medium potatoes, slice very thinly (mandoline recommended, 1–2 mm). Pat slices thoroughly dry between paper towels. In a heavy skillet or deep pot, heat 1 cup vegetable oil to 350°F (175°C). Fry potato slices in small batches until golden and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer to a paper-towel-lined tray and immediately sprinkle 1 tsp fine sea salt while still hot. Let cool slightly, then transfer to a large bowl.

In a small bowl, combine 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1 tsp chaat masala, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp finely ground black pepper, 1/2 tsp brown sugar, 1/2 tsp fine sea salt, and 1/4 tsp red chili powder. Whisk or stir thoroughly to create an even spice blend. Taste a tiny pinch and adjust salt or chili to preference. This makes the 'magic masala' that will be sprinkled on the crisps.

Warm 2 tsp melted butter or neutral oil (about 10–15 seconds in the microwave) just until fluid. Pour the melted butter over the prepared crisps in the bowl and gently toss using clean hands or tongs so the crisps are lightly coated — this helps the masala adhere without making the crisps soggy. Sprinkle the magic masala over the crisps in 2 even passes, tossing gently after each pass to distribute the seasoning. Taste and add a light extra pinch of salt if needed.

Transfer the seasoned crisps to a serving bowl. Finely chop 2 tbsp fresh cilantro and sprinkle on top if using. Cut the lime into wedges and serve alongside so each person can squeeze lime juice over the crisps just before eating — the bright acidity is key to the Café Crisps experience.

Serve immediately for best texture. Leftovers can be stored in an airtight container for up to 1 day, but best enjoyed fresh.