Purple Potato Chips with Aji Amarillo Dust

Wash and thoroughly dry the purple potatoes. Use a mandoline or a very sharp knife to slice the potatoes as thinly as possible (about 1/16 inch thick).

Place the sliced potatoes in a large bowl filled with cold water. Soak for at least 30 minutes, or up to 2 hours, to remove excess starch. This will help them crisp up better.

While the potatoes are soaking, prepare the Aji Amarillo spice blend. In a small bowl, combine the Aji Amarillo pepper powder, smoked paprika, garlic powder, onion powder, ground cumin, cayenne pepper, and salt. Mix well.

Drain the potato slices and pat them completely dry with paper towels. It's crucial to remove as much moisture as possible.

Heat the vegetable oil in a large pot or deep fryer to 350°F (175°C). Use a thermometer to monitor the temperature.

Working in batches, carefully add the potato slices to the hot oil. Do not overcrowd the pot, as this will lower the oil temperature and result in soggy chips. Fry for 2-3 minutes per batch, or until the chips are golden brown and crispy.

Remove the chips from the oil with a slotted spoon or spider and place them on a plate lined with paper towels to drain excess oil.

While the chips are still warm, sprinkle them generously with the Aji Amarillo spice blend. Toss to coat evenly.

Serve the purple potato chips immediately and enjoy!