Crispy-fried chippies with aioli and chilli sauce

Matched with a juicy roast, these fun vegie chips are a crunchier, more delicious way to get some of your five-a-day.

Cut potatoes into 1mm-thick slices. Pat dry with paper towel to remove any excess moisture.
Heat oil in a large saucepan or wok over medium-high heat (see Notes). Cook potatoes, in batches, for 2 minutes or until golden. Transfer to a baking tray lined with paper towel to drain. Sprinkle with sea salt.
Serve chips with aioli and chilli sauce and sprinkled with onion.

Source

500g red delight potatoes, unpeeled

1 litre vegetable oil, for deep-frying

2 tsp sea salt

1/2 cup whole-egg aioli

2 tbsp hot chilli sauce

2 green onions, thinly sliced, to serve

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