Preparation

Most people roast poblanos for peeling. We're taking them in the opposite direction—slicing them so thin they become translucent, then dehydrating them in the air fryer until they achieve an ethereal, glass-like quality. Hold them up to the light and you can see through them. Bite into them and they dissolve into pure pepper essence.

Preparation Steps

1. Using a very sharp knife or mandoline, slice poblanos lengthwise into the thinnest possible strips, about 1/16-inch thick. Remove seeds but keep the slices as long as possible.
2. In a large bowl, gently toss the pepper strips with lime juice and olive oil, being careful not to tear them.
3. Arrange strips in a single layer on the air fryer basket. They can be close together but shouldn't overlap.
4. Air fry at 250°F for 15-18 minutes, checking frequently. The peppers should be curling and becoming translucent.
5. Increase temperature to 300°F for a final 3-5 minutes to crisp them completely. Watch carefully—they can go from perfect to burned quickly.
6. Remove from air fryer and immediately sprinkle with salt flakes, cumin, cayenne, and lime zest.
7. Let cool for 5 minutes on the basket—they'll continue crisping as they cool.

These ghost-like chips are incredibly fragile but intensely flavored. Serve them as a garnish for soups, salads, or tacos, or simply eat them by the handful. Storage tip: Keep in an airtight container with a silica packet—humidity is their enemy.