When you make potato chips, you should make sure that the skin of the potato has a nice even brown tone without a greenish cast. Skins that are starting to flake away from potatoes are fine. You have to inspect the potatoes thoroughly to ensure that no more significant bruises, discolored spots, or sprouts on potatoes.
Ingredients
2 medium-sized potatoes
Salt to taste
Red chilli powder to taste
Pinch of hing / Asafoetida (optional)
Oil for frying
Procedure
Wash the potatoes and peel them
Put the potatoes in water with some ice cubes in it, for 15 mins
After 15 mins discard the water and put the potatoes on a cloth and wipe it with the cloth
Take the slicer and thinly slice the potato across the width.
Spread the sliced potatoes on a cloth
Once the oil is hot reduce the flame to medium-low and drop a batch of potato slices
Continuously keep tossing up the chips in the oil until they turn slightly golden and crisp
Remove the chips from the oil and drain off the excess oil
Before adding the next batch wait for a minute and make sure that the oil is back hot again
Put the fried chips on a tissue paper
Put salt, red chilli powder, and hing in a bowl and mix
Sprinkle the powder on fried potato chips according to your taste and toss well.
Store the chips in an airtight container once it comes to room temperature.
Enjoy the crispy wafers with a hot cup of chai or tea.
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