Oven-baked chips with creamy aioli

50 g aquafaba

1 clove of garlic

1½ tsp lemon juice

½ tsp salt

200 ml sunflower oil

800 g large potatoes

(e.g. Bintje), in approx. 1 cm thick sticks

water

for soaking

3 tbsp olive oil

1 tsp salt

Place aquafaba, garlic, lemon juice, and salt in a tall container and blend with a hand blender. Slowly pour in sunflower oil in a thin stream while continuing to blend until a creamy aioli forms.

Place the potato sticks in a bowl of water and leave to soak for approximately 30 minutes. Preheat the cooking space with hot air with steaming to 200 °C. Drain the potato sticks and gently pat dry with kitchen paper. Place in a bowl with olive oil, toss to coat, season with salt, and spread onto a baking tray lined with baking paper. Insert the tray into the preheated cooking space and bake for approximately 30 minutes. Remove and serve with the aioli.

(Pre-)heat cooking space to 200 °C with Hot air + steaming

Preheating completed. Insert cookware.

Hot air + steaming 200 °C for 30 Mins