Go Back

Air Fryer Coconut Curry Crisps with Lime Cilantro Dip

Thin potato crisps tossed in curry powder and coconut milk powder, air fried glassy-crisp, and served with a bright lime-cilantro yogurt dip.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Snack
Cuisine: Indian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the crisps
  • 2 russet potatoes sliced 1.5 to 2 mm
  • 1-1.5 tbsp neutral oil
  • 1.5 tsp curry powder
  • 1 tsp coconut milk powder or 2 tbsp very finely chopped unsweetened shredded coconut
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • cayenne a pinch, optional
For the lime cilantro dip
  • 3/4 cup Greek yogurt or sour cream
  • 1 lime zested and juiced
  • 1/4 cup cilantro chopped, stems and leaves
  • 1 small garlic clove grated
  • 1 tsp honey
  • salt a pinch

Equipment

  • Air fryer
  • Mandoline
  • Wire rack
  • Small bowl

Method
 

  1. Slice the potatoes thin, rinse until the water runs mostly clear, then soak 15 to 20 minutes. Drain and pat bone-dry.
  2. Preheat the air fryer to 360°F. Toss the slices with the oil, then the curry powder, coconut milk powder, garlic powder, onion powder, salt, pepper, and cayenne.
  3. Lay 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. Blend the lime cilantro dip ingredients and serve alongside.

Notes

Coconut milk powder clings better than shredded coconut; both work.
Rinse and soak to shed the surface starch that keeps chips gummy.
A Madras curry blend gives more heat and depth.