Basil Recipe
Inspired by the flavours of Liguria, these chips blend aromatic basil pesto with a delicate crunch.
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Ingredients
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Basil Pesto
Chip batter / base
Finishing & frying
Method
Basil Pesto
- 1
- 2
Blend pesto
In a food processor combine cooled pine nuts, basil leaves, grated parmesan, garlic clove, lemon juice, salt, and pepper. Pulse to chop, then with the motor running slowly drizzle in 60 ml olive oil until the mixture forms a smooth but slightly textured paste. Taste and adjust seasoning. Transfer pesto to a bowl and set aside (you will use 80 g for chips and can reserve the rest).
Chip batter / base
- 3
Make batter
In a medium bowl whisk together all-purpose flour, cornstarch, sea salt and sugar. In a separate small bowl whisk the egg white until slightly foamy. Gradually whisk the cold water into the egg white, then pour the egg-white mixture into the dry ingredients and whisk until a smooth, lump-free batter forms. The batter should be thin and pourable — like heavy cream. If too thick, add small amounts of cold water (1 tbsp) to adjust.
- 4
Incorporate pesto
Fold 80 g of the prepared basil pesto into the batter until evenly distributed. The batter will be pale green and aromatic. Reserve a tablespoon of pesto for finishing if desired.
Finishing & frying
- 5
Heat oil
Pour oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 6 cm (3/4–1 inch). Heat oil to 180°C (355°F). Use a thermometer to maintain steady temperature; too cool and chips absorb oil, too hot and they burn quickly.
- 6
Fry chips in batches
Working in small batches (3–4 chips at a time depending on pot size), spoon about 1 tablespoon of pesto batter into the hot oil, letting it spread into a thin round — you can use the back of the spoon or a small ladle to flatten. Fry until edges are crisp and deep golden, about 60–90 seconds per side. Use a slotted spoon or spider to flip once halfway through cooking so they cook evenly. Avoid overcrowding the oil.
- 7
Drain and season
Transfer fried chips to a wire rack set over a baking sheet or to paper towels to drain. While still hot, sprinkle each chip lightly with sea salt flakes and, if using, a small pinch of grated parmesan. Repeat with remaining batter, keeping oil temperature between 175–185°C.
- 8
Serve
Arrange chips on a serving plate. Optionally dot or lightly brush reserved pesto onto a few chips for extra basil aroma. Serve immediately while crisp. Leftover chips will lose crispness; store in an airtight container at room temperature for up to one day.