You’ll Flip for This Avocado Dip

Your happy hour (or cookout, or birthday party...) will never be the same

Neil Patrick Harris is the Founder and Editor-in-Chief of Wondercade. In his spare time he also acts — fairly well, too, as his Tony and Emmy Awards can attest.

May 1, 2024 11:43 am

Warmer weather calls for some rich, cool avocados…and if there are some freshly fried potato chips, hey — not gonna complain. This recipe comes courtesy of Chef Andrew Ayala at the Michelin-starred Le Jardinier, a snazzy French restaurant in Miami, Houston and NYC. “We make all of our artisanal chips in-house — they’re perfectly crispy and fresh every day,” says Chef Andrew. “We pair the chips with a creamy avocado mousse that has a touch of Espelette pepper.” Deelish.

Avocado Mousse

Servings: 1 serving

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Ingredients

2 ripe avocados
3 ½ Tbsp. lemon juice
2 ¼ Tbsp. extra virgin olive oil
½ tsp. salt
1 tsp. everything bagel seasoning
1 Yukon Gold potato
Neutral oil, for frying (enough to cover the potatoes in a deep skillet)
Dash of Espelette pepper, to taste

Directions

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1. 1. Add avocados, lemon juice, salt and bagel seasoning into a blender. Emulsify everything with the oil quickly until the mixture is smooth and to avoid the risk of oxidizing it.
2. 2. Peel and cut the potatoes finely into potato chip-like slices with a mandoline. Blanch quickly in boiling, salted water for a couple minutes. Pat dry once cooled.
3. 3. In a deep skillet filled with neutral oil, fry the potatoes at 325°F until golden brown. Allow to cool and drain on paper towels.
4. 4. Serve the chips alongside the dip. If desired, top the dip with a dash of Espelette pepper.