Recipes › Sauce › Pesto Chips Recipe

Pesto Chips Recipe

Recipe by Pedro M. A. Neves

Pesto Chips are a crispy Italian-inspired appetizer that transforms thin-sliced potatoes into golden, herb-infused crisps using homemade basil pesto. These chips capture the vibrant flavors of Liguria with their aromatic coating and satisfying crunch. Served warm or at room temperature, they make an excellent starter or snack for any occasion.

Ingredients

• 4 medium waxy potatoes (about 600g / 1.3 lbs), unpeeled
• 2 cups fresh basil leaves (about 50g / 1.75 oz)
• 1/2 cup extra virgin olive oil (120ml)
• 1/4 cup grated Parmigiano-Reggiano (30g / 1 oz)
• 3 cloves garlic, minced
• 1/4 cup pine nuts (40g / 1.4 oz)
• 2 tablespoons vegetable oil for frying
• 1 teaspoon sea salt, plus more for finishing
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh lemon juice

Instructions

1. Make the pesto by combining basil, garlic, pine nuts, Parmigiano-Reggiano, lemon juice, and 1/2 cup extra virgin olive oil in a mortar or food processor. Pulse until coarse and fragrant, then season with salt and pepper. Set aside.

2. Slice potatoes lengthwise into thin, uniform slices approximately 3mm (1/8 inch) thick using a mandoline slicer or sharp knife. Work carefully to maintain consistent thickness for even cooking.

3. Pat potato slices thoroughly dry with paper towels. This step is crucial for achieving crispiness during frying and preventing oil splatter.

4. Heat vegetable oil in a large shallow skillet or wok to 180°C (350°F). Test temperature with one potato slice; it should sizzle immediately and bubble gently around the edges.

5. Working in batches to avoid crowding, carefully place potato slices into hot oil. Fry for 4-5 minutes per side, turning once halfway through, until golden brown and crispy. Transfer to a paper towel-lined plate.

6. While chips are still warm, arrange them in a serving bowl and drizzle generously with pesto, tossing gently to coat evenly. Reserve some pesto for additional drizzling.

7. Finish with a light sprinkle of fleur de sel sea salt and additional grated Parmigiano-Reggiano. Serve immediately while chips retain their crispness.

Substitutions

• Use store-bought high-quality basil pesto in place of homemade (substitute 3/4 cup)
• Replace pine nuts with walnuts or almonds for a different texture and flavor profile
• Substitute spinach or arugula for half the basil for a variation on the classic flavor
• Use vegetable chips made from parsnips or celery root instead of potatoes

Tips

• Mandoline slicers create more consistent thickness than hand-slicing, resulting in more even browning and crispiness
• Make pesto up to 2 hours ahead and store in an airtight container; toss with chips just before serving to maintain optimal texture
• Maintain consistent oil temperature throughout frying; temperature drops when cold potatoes are added, so work in small batches

Pesto originates from Genoa in Liguria, where basil thrives in the region's Mediterranean climate. This recipe honors the traditional pesto-making technique while applying it to a modern crispy snack format that captures the essence of Italian flavor traditions.

You might also like

Pesto Gnocchi Recipe

45 min · Sauce

Pesto Lasagna Recipe

70 min · Sauce

Pesto Macaroni Recipe

25 min · Sauce

Pesto Pasta Recipe

27 min · Sauce