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Air-fryer Curly Fries with Chipotle Aioli

A healthier version of fries with a zippy chipotle chile aioli.
Course dinner, Lunch, Snack
Cuisine American
Keyword Air-fryer, Air-fryer French fries, Chipotle, Chipotle Aioli, Sprializer, Sprializer fries
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Equipment

  • 1 spiralizer or sharp vegetable peeler If you use a peeler and your fries or thinner your cooking time may be reduced.
  • 1 air-fryer or convection oven
  • 1 air fryer basket or mesh rack
  • 1 immersion blender For the aioli - you could whisk by hand but trust me - invest in one it's worth it.
  • 1 wid-mouth jar

Ingredients

For the Fries

  • 2 large russet potatoes
  • 2 T. olive oil
  • 1 t. salt
  • ½ t. black pepper
  • ½ t. garlic power
  • ½ t. smoked paprika

For the Chipoltle Aioli

  • 1 large egg at room temperature
  • ½ t. lime juice
  • 1 t. rice wine vinegar
  • ¼ t. dijon mustard
  • ¼ t. sea salt
  • 1 clove granulated garlic
  • 1 c. sunflower oil
  • 1 T. of chipotle adobo sauce or use part of one cut finely diced

Instructions

For the Potatoes

  • Preheat your air fryer to 360 degrees. Wash and dry the potatoes then spiralize them using the larger spiralizer setting. If you do not have a spiralizer, use a vegetable peeler to make long, thin, strips.
  • In a small bowl, combine the salt, pepper, garlic powder and paprika and stir to combine.
  • Toss the potatoes in a large bowl with the olive oil coating well. Add the spices and toss a few more times to distribute.

For the Aioli

  • While the potatoes are cooking, make the aioli. Add all of the aioli ingredients into a wide-mouth jar and allow to settle for a couple of minutes.
  • Using an emersion blender, place your stick blender in the jar and press it firmly to the bottom. Turn it on and keep it pressed against the bottom of the jar for at least 10-15 seconds.
  • Once the aioli starts to emulsify and thicken, slowly move the stick blender up and down to fully combine the ingredients.
  • Add the chipotle and pulse a few more times to combine. Store any unused aioli in a glass jar in the fridge for up to one week.

Notes

Variations of Aioli
 
Basic Garlic Aioli: Substitute lemon juice for the lime juice and eliminate the chipotle.
 
Pesto Aioli: Substitute lemon juice for the lime juice and add a couple of teaspoons of pesto in place of the chipotle.
 
Truffle Aioli: Substitute lemon juice for the lime juice, eliminate the chipotle, and substitute 1-2 t. truffle oil with the sunflower oil. (Be careful. A little goes a long way here!)