Bubble Potato Chips

Instructions

• Heat the oil in a heavy-bottomed saucepan over medium heat until the temperature reaches 350°F (180°C).
• 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.
• Lightly dust the cornstarch over half of the potato slices, then use a pastry brush to distribute the cornstarch evenly over the potatoes.
• Use a pastry brush to coat the remaining potato slices with the egg white.
• 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.
• Use a sharp knife to remove the rounded edges of each layered potato so they are even rectangles.
• 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.
• 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.
• In a small bowl, whisk together the crème fraîche, lime zest and juice, cumin, cayenne, chives, and bacon.
• Serve the bubble potato chips with the spiced crème fraîche.
• Enjoy!