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Oven chips with cardamom mayonnaise

Oven chips, crisp and golden, made even better with cardamom mayo.
Creamy, fragrant, and bright with lime and a gentle curry-leaf crunch.
Each bite is salty, warm, and irresistibly moreish.

side dish ⏱ 45 min 550 kcal / portion 85.0 g carbs / portion (estimated) vegetarian egg 🔗 Original source

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Oven chips with cardamom mayonnaise
v5 · rb0e705f985 20260727Z1751 14 pieces cardamom 165 ml sunflower oil 30 pieces curry leaf 4 pieces lime sea salt to taste 1 kg potato 🔪 ⏱ 1 min crush cardamom seeds and blitzed curry leaves until fragrant 🍳 add oil and heat for 30 seconds, then fry whole curry leaves until crisp for about a minute ⏳ ⏱ 30 min cool infused oil, then strain and set aside reserved infused oil with aromatics 🌀 blend egg yolk, garlic, half lime juice, and a quarter-teaspoon of sea salt slowly stream in cooled infused oil until emulsifies and thickens into mayonnaise 🌀 stir in remaining teaspoon of lime juice and whisk in water if it splits until smooth and thick 🔥 heat the oven to 220°C 🌀 spread chips on a lined tray and toss with remaining three tablespoons oil and three-quarters of a teaspoon of salt 🔥 ⏱ 20 min bake chips, then turn and bake 15 minutes more until cooked through and nicely golden brown 🔪 mix lime zest with half a tablespoon flaked sea salt, gently crushing together 🌀 scatter lime salt over hot chips and toss to coat 🍽 transfer to a platter and drizzle over mayonnaise and reserved infused oil, then top with crisp curry leaves and serve hot with lime wedges Oven Chips 🎉 1 piece egg yolk 0.5 pieces garlic clove 15 pieces 82 ml egg yolk, garlic clove 1 piece 1 piece lime 15 pieces curry leaf 82 ml 1 piece
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Preparation steps

  1. crush cardamom seeds and blitzed curry leaves for 1 minute until fragrant
  2. add oil and heat for 30 seconds, then fry whole curry leaves until crisp for about a minute
  3. cool infused oil for 30 minutes, then strain and set aside reserved infused oil with aromatics
  4. blend egg yolk, garlic, half lime juice, and a quarter-teaspoon of sea salt
  5. slowly stream in cooled infused oil until emulsifies and thickens into mayonnaise
  6. stir in remaining teaspoon of lime juice and whisk in water if it splits until smooth and thick
  7. heat the oven to 220°C
  8. spread chips on a lined tray and toss with remaining three tablespoons oil and three-quarters of a teaspoon of salt
  9. bake chips for 20 minutes, then turn and bake 15 minutes more until cooked through and nicely golden brown
  10. mix lime zest with half a tablespoon flaked sea salt, gently crushing together
  11. scatter lime salt over hot chips and toss to coat
  12. transfer to a platter and drizzle over mayonnaise and reserved infused oil, then top with crisp curry leaves and serve hot with lime wedges

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