Bubble potato chips

Step 1

Heat the oil in a heavy-bottomed saucepan over medium heat until the temperature reaches 350°F (180°C).

Step 2

Use a mandoline to thinly slice the potatoes into ⅛-inch-thick rounds. Arrange the potato slices in a single layer on a paper towel-lined baking sheet and let dry for 5 minutes.

Step 3

Lightly dust the cornstarch over half of the potato slices, then use a pastry brush to distribute the cornstarch evenly over the potatoes.

Step 4

Use a pastry brush to coat the remaining potato slices with the egg white.

Step 5

Place a cornstarch slice on top of an egg white slice with the cornstarch and egg white on the inside. Repeat with the remaining potato slices.

Step 6

Use a sharp knife to remove the rounded edges of each layered potato so they are even rectangles.

Step 7

Working in batches to avoid overcrowding the pot, gently place the potatoes in the hot oil and fry until golden brown, about 2 minutes. Using a slotted spoon, transfer the potatoes to a paper towel-lined plate to drain. They will deflate, but don’t worry.

Step 8

Once all of the potatoes have been fried once, return to the oil for 1 minute more, until puffed and crispy. Remove from the oil, return to the paper towel-lined plate, and generously season with salt.

Step 9

In a small bowl, whisk together the crème fraîche, lime zest and juice, cumin, cayenne, chives, and bacon.

Step 10

Serve the bubble potato chips with the spiced crème fraîche.

Step 11

Enjoy!