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Air Fryer Habanero Chips with Avocado Lime Dip

Thin potato chips seasoned with minced habanero and smoky spices, air fried crisp, and served with a cooling avocado lime dip.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Snack
Cuisine: Mexican
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

For the chips
  • 2 large russet potatoes or 3 Yukon Golds, sliced 1.5 to 2 mm
  • 1-2 fresh habaneros stems removed, minced, gloves on
  • 2 tbsp neutral oil
  • 1 tsp kosher salt plus more to finish
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp ground cumin
  • 1 lime zested
For the avocado lime dip
  • 2 ripe avocados
  • 1-2 limes juiced
  • 2 tbsp Greek yogurt or sour cream optional
  • 1 small garlic clove grated
  • 1 tbsp cilantro chopped, optional
  • salt

Equipment

  • Air fryer
  • Mandoline
  • Wire rack
  • Small bowl

Method
 

  1. Slice the potatoes 1.5 to 2 mm thick on a mandoline. Soak in cold water 15 to 20 minutes, then drain and pat very dry.
  2. Toss the dry slices with the oil and spices. Mince the habanero very fine (seed it for less heat) and toss it through with the oil and spices; add the lime zest after cooking.
  3. Preheat the air fryer to 350°F (175°C).
  4. Lay the slices in a single layer, no stacking. Cook 8 to 12 minutes, flipping halfway, pulling any that brown early.
  5. Cool on a wire rack; the chips crisp further as they cool.
  6. Mash the avocado with the lime juice, yogurt, garlic, cilantro, and salt until creamy, and serve cold with the chips.

Notes

Gloves and good ventilation for the habanero.
Soak and dry the slices for real crunch.
The avocado dip is the relief — keep it cold.