Browse All Recipes

Chips with smoked cumin salt and aïoli

Australian Gourmet Traveller recipe for chips with smoked cumin salt and aioli.

By Lisa Featherby
  • 25 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print
Chips with smoked cumin salt and aïoli


  • 1 quantity <b><a href='/recipes/recipe-search/masterclass/2009/7/sebago-chips/'>cooked chips</a></b>
  • 150 ml olive oil
  • 50 ml extra-virgin olive oil
  • 2 egg yolks
  • ½ tsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 small garlic clove, finely chopped
Smoked cumin salt
  • 2 tsp cumin seeds
  • ½ tsp smoked paprika
  • 1 tbsp sea salt


  • 1
    For aïoli, combine olive oil and extra-virgin olive oil in a jug, set aside. Process yolks, mustard, lemon juice and garlic in a food processor until smooth. Add oils in a thin, steady stream, processing until smooth and emulsified (if mixture becomes too thick, thin with a small amount of hot water before adding extra oil). Season to taste and refrigerate until required.
  • 2
    Meanwhile, for smoked cumin salt, dry-roast cumin (1-2 minutes), then pound in a mortar and pestle until coarsely crushed. Stir in remaining ingredients and serve scattered over hot chips with aïoli to the side.