Potato crisps with salsa and dip

Method

1. Slice the potatoes wafer-thin using a mandoline. Wash under cold running water to remove any excess starch and pat dry with kitchen paper or a tea towel.

2. Heat the oil either in a heavy-based saucepan or in a deep fat fryer to about 160C/320F – if you are doing this in a pan, you will need a thermometer to check the temperature. Do not leave the pan or fryer unattended. Add the potatoes to the fryer and cook until lightly browned. Remove the potatoes using a slotted spoon and place on kitchen paper to drain.

3. Shake off any excess fat and coat the chips in the sea salt, smoked paprika and curry powder.

4. For the spicy salsa: mix all the salsa ingredients in a bowl, adding chilli, salt and pepper, to taste.

5. For the garlic dip: mix all the dip ingredients together in a separate bowl.

6. Serve the chips straight away with pots of the tomato salsa and garlic dip.