Wash and scrub potatoes thoroughly; leave skins on. Pat dry. Using a spiralizer with the thin chip/spiral blade (or a mandoline with a spiral curl attachment), cut each potato into long spirals. If you don't have a spiralizer, use a sharp knife to slice very thin wafers and thread them onto skewers spaced to allow a spiral effect.

Rinse and dry

Place the spiraled potatoes in cold water and rinse until the water runs clear to remove excess surface starch (3–4 minutes). Drain and transfer to a clean kitchen towel or paper towels; blot thoroughly to remove as much moisture as possible. Toss the dried spirals with cornstarch and kosher salt to lightly coat — this helps create an extra-crisp surface.

Heat oil

In a deep, heavy-bottomed pot or deep fryer, add vegetable oil and heat to 350°F (175°C). Use a thermometer to maintain temperature; if oil is too hot the chips will brown before crisping, too cool and they'll absorb oil.

Fry in batches

Carefully lower a few potato spirals into the hot oil, avoiding overcrowding. Fry until golden brown and crisp, about 3–5 minutes depending on thickness. Use a spider or slotted spoon to turn and separate pieces so they don't stick together. Remove to a wire rack or paper towels to drain. Repeat with remaining spirals, keeping finished chips warm in a single layer in a low oven (200°F/95°C) if desired.

Season

While chips are still hot, lightly sprinkle with half of the chili lime salt mixture (reserve remaining for extra finish). Allow to cool slightly — chips will crisp more as they cool.

Chili Lime Salt

In a small bowl combine fine sea salt, chili powder, smoked paprika and lime zest. Mix thoroughly so the lime zest is evenly distributed through the salt. Use immediately to season hot chips. If not using immediately, dry the mixture on a baking sheet for 15–20 minutes at 200°F (95°C) so the zest does not introduce moisture; store in an airtight jar up to 2 weeks.

Spicy Aioli

In a bowl combine mayonnaise, sriracha, fresh lime juice, minced garlic, honey and black pepper. Whisk until smooth and homogeneous. Taste and adjust heat or acidity by adding more sriracha or lime juice as desired. If the aioli is too thick for dipping, whisk in water, 1 teaspoon at a time, until you reach a thick-but-dippable consistency.

Chill the aioli in the refrigerator for at least 15 minutes to let flavors meld. Serve in a small ramekin alongside the hot spiraled chips.