Aioli
50 g aquafaba
1 clove of garlic
1½ tsp lemon juice
½ tsp salt
200 ml sunflower oil
Chips
800 g large potatoes
(e.g. Bintje), in approx. 1 cm thick sticks
water
for soaking
3 tbsp olive oil
1 tsp salt
Aioli
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.
Chips
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
Tips
You can use waxy or floury potatoes. Generally speaking, chips made with waxy potatoes tend to be creamier on the inside, while those made with floury potatoes tend to be fluffier on the inside.
Additional information
Created on
4/7/26