Puffed potato chips with festive mascarpone dip

Preparation

1. Prepare the potatoes.

Peel the potatoes and wash them thoroughly. Slice them with a mandoline into thin slices of about 2 to 2.5 mm.

Use a round cutter to make small, even circles. Wash the circles again and pat them dry carefully.

2. Make the puffed chips.

Separate the egg white from the yolk and lightly beat the egg white.

Sprinkle half of the potato rounds on one side with a thin layer of flour. Lightly brush the other half on one side with egg white.

Place two slices together each time with the coated sides facing each other. Gently press the edges and pat the outside dry well.

3. Fry the chips.

Heat the FRITEL fryer to 180–190 °C.

Carefully remove the frying basket from the fryer and place it safely aside. Gently lower the potato slices into the hot oil using a slotted spoon.

Fry in small batches and turn the chips regularly so they become golden brown on both sides.

When the chips rise to the surface, gently hold them flat at the oil’s surface with the slotted spoon. This will allow them to puff up nicely.

4. Drain.

Carefully remove the puffed chips from the oil and let them drain on kitchen paper.

Sprinkle with salt and optionally some extra herbs or spices.

5. Make the festive mascarpone dip.

Mix the mascarpone with the Greek yogurt until smooth and creamy.

Add the finely chopped sun-dried tomatoes, lemon juice, chives, and garlic.

Stir well and season with pepper and salt.

6. Finish festively.

Spoon the mascarpone dip into a nice bowl. Garnish with a few pomegranate seeds, extra fresh chives, and a pinch of paprika powder.

Serve together with the freshly fried puffed potato chips.