POTATO CHIPS

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Potato chips are thinly sliced potatoes that are deep-fried or baked until crisp and golden brown. They are lightly seasoned with salt, spices or other flavours, offering a crunchy texture and savoury taste. Potato chips are commonly served as a snack, side dish or accompaniment with meals.

Potato chips has a dry, hard and crispy texture to it. The taste depends on the flavours added to it. Plain varieties highlights the earthy, starchy flavour of fried potato enhanced by salt, while flavoured option ranges from tangy, cream and onion to spicy regional masalas and sharp vinegars.

ABOUT THE RECIPE:

Very thin, uniform slices are commonly preferred for this recipe. Each slice should be around 1.2 to 1.7mm thick.

I’ve included the recipe for plain salted chips and Indian style masala chips in this blog. Indian style masala chips is usually seasoned with plain red chilly powder. The red chilly powder can be substituted with any flavours or seasoning mix according to your preference.

INGREDIENTS TO MAKE POTATO CHIPS:

• POTATOES – 4 NOS.
• SALT – AS REQUIRED
• CHILLY POWDER – 1/2 TSP
• OIL – FOR FRYING

HOW TO MAKE POTATO CHIPS:

• Wash and peel the potatoes. The potatoes should be completely dry.

• Place the slicer over a mixing bowl and slice the potatoes. Each slice should be around 1.2 to 1.7mm thickness.

• Heat a kadai, and add oil to it. Maintain the oil at 170 to 180 degrees.
• Once the oil is heated, add the potato slices to it. Fry them in batches, and do not over crowd.

• Meanwhile, mix 1 tsp of salt in 1/4 cup of water.
• Once the chips starts to change color, add 1~2 teaspoon of the salt water to it.

• Mix it and fry them until they turn crispy and light golden in color.

• Once they turn light golden brown in color, filter the water and transfer the chips to a plate with paper towel on it. This helps to remove the excess oil.

• Repeat the process with the remaining sliced potatoes.

YUMMY AND DELICIOUS PLAIN SALTED CHIPS IS READY.

HOW TO MAKE MASALA CHIPS:

• Add the fried potato chips to a mixing bowl, and sprinkle red chilly powder while the chips are still warm.
• Mix them really well.

YUMMY AND DELICIOUS MASALA CHIPS IS READY.

SERVE IT AS A SNACK OR A SIDE DISH WITH MEALS.

I HAD POTATO CHIPS AS A SIDE DISH WITH RICE, ALONG WITH KEERAI THOKKU and URULAIKILANGU PUTTU.

PRO TIPS:

• The potatoes should be completely dry before slicing.
• Each potato slice should be around 1.2 to 1.7 mm thickness.
• The potatoes can also be sliced directly into the hot oil. This method is generally used in shops, while making bulk quantity.
• Maintain the oil at 170 to 180 degrees.
• Always use a large pot for making any kind of chips. The oil bubbles and might overflow in a smaller pot/kadai.
• Be careful while adding salt water. Once the salt water is added, the oil will start to bubble vigorously, but settles down within seconds.
• Fry them until it turns crispy and light golden brown in color. It might turn soggy if it not fried properly.
• Add the seasoning while it’s still warm. This helps it to coat onto the chips really well.

NOTE:

Potato chips can be stored in an airtight container, at room temperature for about 2 to 3 days. Make sure to cool them completely before storing.