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Air Fryer Basil-Lemon Chips with Strawberry Basil Gelato Dip

Thin potato chips tossed in lemon zest and basil salt and air fried golden, served with a no-churn strawberry-basil gelato dip.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the chips
  • 2 large russet potatoes sliced 1/16 to 1/8 inch
  • 2 tbsp olive oil
  • 1 tsp fine sea salt
  • 1 tsp lemon zest freshly grated
  • 1 tbsp fresh basil finely chopped
  • 1/4 tsp garlic powder optional
For the strawberry basil gelato dip
  • 2 cups fresh strawberries hulled
  • 1/3 cup sugar
  • 1 tbsp lemon juice
  • 6-8 basil leaves torn
  • 1 cup very cold heavy cream
  • 1/2 cup whole milk
  • salt a pinch

Equipment

  • Air fryer
  • Mandoline
  • Blender
  • Shallow pan

Method
 

  1. Slice the potatoes 1/16 to 1/8 inch thick on a mandoline. Soak in cold water 20 to 30 minutes, then drain and pat bone-dry.
  2. Toss the dry slices with the oil, salt, and the lemon zest, basil, and garlic powder, using just enough oil to coat.
  3. Preheat the air fryer to 350°F. Lay the slices in a single layer, no stacking, and cook 8 to 12 minutes, flipping halfway. Pull any that brown early.
  4. Cool on a wire rack; they crisp as the steam escapes.
  5. Blend the strawberries, sugar, lemon juice, and basil, then whisk in the cream and milk and freeze in a shallow pan, scraping every 30 minutes until scoopable (about 3 hours). Serve cold alongside the warm chips.

Notes

Fresh lemon zest, not the dried jar kind.
Toss the basil salt on after cooking so the basil stays green.
Warm chips, cold dip is the contrast.