Potato chips and potato papads are usually made during Holi festival in the month of February and March. Most of us buy them from the market, but there are people who prefer to make these at home. So, here is the recipe of potato chips.
Ingredients
Potatoes - 2 kgs
Salt to taste
Alum - 1 inch piece
Method
- Wash the potatoes, let them be in water, and slice it with any slicer, chips cutter or in a food processor. Take care, not to slice them very thin or very thick.
- After slicing the potato chips, put them in water in a big vessel. Add alum to that water.
- Leave the potato slices in this water for atleast 3-4 hours. This will make sure that after frying the potato chips, they will remain white and not look overcooked or burnt.
- After 3-4 hours, drain the alum water and wash the potato chips properly under running water.
- Now, boil water in another vessel, add salt. Then, transfer the chips to the boiling water. Let them boil for 4-5 minutes on medium heat. Do not over-boil them, else they will break. Keep them a little raw.
- Now strain the potato chips using a strainer and put them in a vessel.
- Then, take an old and smooth dupatta or bedsheet to spread the potato chips. Spread the chips on the dupatta or bedsheet.
- Dry them under the sun for a whole day. Then, spread it again the next day.
- Sun dried potato chips are ready. You can store them in an air-tight container for 5-6 months and use these potato chips, whenever you want to eat them.
- Heat oil in a wok. Put the chips into hot oil and fry them by turning them with the help of a spoon with holes. Don't brown the chips, otherwise it will taste a bit bitter. Keep the flame low to medium to fry the chips.
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- Sprinkle black pepper powder, jeera powder, red chilli powder and salt, if needed (as potatoes were boiled in salt water, they absorb salt from the water). Mix them.
Note:
If you are making these potato chips for vrat or fasting purpose, use rock salt (sendha namak).
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