Sweet and Spicy Crispy Potato Chips

The golden thin slices, making a "crunch" sound over 80 decibels, glide across the tip of your tongue. The sweetness of honey takes the lead, the burning heat of chili powder rises in your throat a beat later, and the aroma of smoked paprika lingers in your nostrils -- it's addictive enough to eat on its own, and dipping it in yogurt will trigger an even more exciting contrast of ice and fire.

To awaken this crispy magic, your kitchen needs the following ingredients:

Yellow potatoes: 2 (about 400g), sliced with a mandoline slicer at the 1.5mm setting.

Seasonings: 2 spoons of honey plus 1 spoon of chili powder plus 1 spoon of smoked paprika, mixed and melted in the microwave for 10 seconds.

Cooking Steps:

 Step1. Potato Chip Refinement (15 minutes): Slice the potatoes into translucent thin pieces, soak them in ice water for 10 minutes to remove starch. Dry them with an oil-removing dehydrator (or press dry with kitchen paper).

Step2. Frying to Perfection (3 minutes per batch): Heat the oil to 180°C (monitored with an oil thermometer), place the potato slices in a single layer in the frying net. Fry for 90 seconds until slightly yellow, then take them out and drain the oil for 30 seconds.

Step3. Seasoning Blast (1 minute): Drizzle the hot potato chips with the seasoning, and sprinkle lemon zest (zested in seconds with a rotary grater -- its consistent rotation ensures no bitter pith gets mixed in, keeping the zest bright and fresh).

Tips:

If the thickness is greater than 2mm, they won't be crispy; if less than 1mm, they're easy to burn.

The seasoning must be drizzled while hot, otherwise it won't stick.