Pour canola oil into a large pot and bring to 350°F. Make a seasoning blend with aleppo and cayenne pepper, smoked paprika, and sea salt (and reserve leftovers things like for eggs, tomato sauce, and other dips). Using a mandolin, slice potatoes into large thin rounds and store in a bowl of cold water until the oil is ready. Drain and dry the potato slices thoroughly in a kitchen towel, and cook in small batches. For a more evenly-cooked and crispy golden outcome, place a strainer over the potatoes in the oil to ensure they’re all fully submerged. Using a slotted spoon, remove the potatoes from the oil and place onto a rack. While they’re still hot, sprinkle them with the seasoning blend. Allow for time to cool and store in a plastic-wrapped bowl or airtight container. Alternatively: purchase your favorite bag of potato chips and tear into it whenever you wish.

Set your oven to 425°F. Cut the garlic bulb in half, width wise, and coat with extra virgin olive oil, salt, and pepper. Fold it up in aluminum foil and roast for approximately one hour. While the garlic is roasting, rinse and drain one can of cannellini beans. Add them to a food processor with fresh parsley, the juice of one lemon, one fresh garlic clove, a tablespoon of honey, and a few heaping spoonfuls of mascarpone cheese. When the roasted garlic is ready, squeeze it out of its shell into the food processor. Blend and adjust with olive oil for smoothness/texture, and salt and lemon juice to taste. Store in the fridge until ready to serve, then top with fresh herbs or parsley powder.

— Recipe developed by Erika Houle