Crisps & Dips Recipe

Prep and slice

Wash and scrub potatoes thoroughly. Using a mandoline or a very sharp knife, slice potatoes paper-thin (about 1–1.5 mm). Keep slices uniform so they cook evenly. As you slice, place them in a large bowl of cold water.

Rinse and dry

Swirl the potato slices in the cold water for 1–2 minutes to remove surface starch, then drain. Repeat rinsing until the water runs mostly clear (1–2 rinses). Spread slices on a clean kitchen towel or paper towels and pat very dry. If using cornstarch, place dried slices in a bowl, sprinkle with cornstarch, and toss lightly to coat; shake off excess.

Heat oil

Pour oil into a deep, heavy-bottomed pot or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, heat until a single potato edge sizzles immediately but does not burn.

Fry in batches

Fry potato slices in small batches so they have room to move. Fry 2–3 minutes per batch, stirring occasionally, until edges are golden and crisp. Use a slotted spoon to transfer crisps to a paper-towel-lined tray to drain. Immediately season with sea salt and a little black pepper while hot. Continue until all slices are fried.

Crisp finish

If some chips are less crisp, you can return them to the hot oil for 20–30 seconds to finish. Let cool slightly before serving so they set and become fully crisp.

In a small bowl, combine ketchup, curry powder, smoked paprika, honey, apple cider vinegar and hot sauce if using. Whisk until smooth. Taste and adjust seasoning, adding the 1/8 tsp salt and more curry or vinegar to preference. Chill for at least 10 minutes to allow flavors to meld. Serve at room temperature or chilled.

In a medium bowl, combine sour cream, mayonnaise, chopped dill, lemon juice, garlic powder, chopped chives (if using), salt and pepper. Stir until smooth and well combined. Taste and adjust seasoning—add more lemon or salt as needed. Refrigerate for 15–30 minutes to let flavors develop before serving.

In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, grated garlic and honey until smooth. Season with salt and pepper. Let sit for 5–10 minutes for the garlic to infuse. Refrigerate until ready to serve.

Arrange warm potato crisps on a large platter or individual serving plates. Spoon the curry ketchup, dill dip and creamy Dijon aioli into three small bowls and place alongside the crisps. Sprinkle chopped parsley or extra dill over the dips and offer lemon wedges on the side for brightness. Serve immediately so crisps remain crisp.

Leftovers: Store cooled crisps in an airtight container with a paper towel to absorb moisture for up to 1 day (they will lose some crispness). Store dips refrigerated for up to 3 days.