Souffle Potato Crisps

Day PartSnack
souffle chips

Thierry Rautureau



Offer a scratch-made version of a favorite snack with this sophisticated riff on chips and dip. Chef Thierry Rautureau double-fries thinly sliced potatoes until they puff up and turn golden, then serves them a harissa aioli for dipping. The combo makes for a craveable late-afternoon or evening snack during a work or study break, or a late-night offering on a bar menu.


Harissa aioli

2 egg yolks

2 tbsp. Dijon mustard

2 tbsp. chopped garlic

1 tbsp. harissa

6 tbsp. extra-virgin olive oil

Potato crisps

2 gal. vegetable oil

4 med. to large russet potatoes


  1. Prepare harissa aioli: In mixing bowl, place egg yolks; whisk in mustard until thoroughly blended. Add garlic and harissa; whisk well. Slowly pour in olive oil while whisking rapidly until mixture emulsifies and is creamy. Refrigerate until ready to serve.
  2. Into two large saucepans, pour vegetable oil about 2½ to 3 inches deep. Heat oil in pan to 320 F, and the other to 365 F.
  3. Peel potatoes and trim edges to form a rectangular football shape. Using a mandoline, slice potatoes lengthwise about 1/8-in thick. Trim ends to round slightly; do not wash slices.
  4. Drop slices into 320 F oil and gently shake back and forth on heat for 6 to 7 minutes. After 5 minutes, the slices should start to puff slightly and rise to the top; keep shaking until most of the slices are puffed, about 3 minutes.
  5. Remove slices, a few at a time, and transfer to the hotter oil in the second pot (they should puff right away.) Move the slices around while frying so they cook evenly, frying about 2 to 3 minutes or until very crisp and golden brown.
  6. Remove slices and drain on paper towels. Sprinkle with salt and serve immediately with harissa aioli.

Photo courtesy of Idaho Potato Commission

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