Drain and rinse the black beans.

In a food processor puree the beans, the black sesame paste, lemon juice, and minced garlic.

Sprinkle in the cayenne pepper until the mixture has enough heat for your preference.

Pulse in the water one tablespoon at a time until the mixture thins out enough to dip consistency.

Season with the Kosher salt, freshly ground black pepper, and sugar to taste.

Transfer the dip to a serving bowl and place in the fridge.

Heat the oil in a deep saucepan or a skillet.

Peel the potatoes and use a mandolin or sharp knife to cut the potatoes into thin slices.

Use the cutters to cut out shapes in the potato slices.

Pat excess moisture off of the potato cutouts.

Place a layer of paper towels beside the stove

Fry the cutouts in the oil in batches until crispy.

Use a slotted spoon or spatula to transfer the chips to the paper towels to drain.

Lightly salt the chips.

Serve the bean dip with the chips.