Potato Chips - Home Style

Step 1: Prepare Salt Water

In a large bowl, pour water and add 3 teaspoons of salt. Stir with a spatula until the salt is completely dissolved.

Step 2: Prepare the Potatoes

Wash and peel 5 large potatoes. Using a mandoline slicer, slice the potatoes thinly. You can use a plain blade for classic chips or a criss-cross blade for waffle-cut chips.

Step 3: Soak the Potato Slices

Immediately transfer the sliced potatoes into the prepared salt water. Let them soak for about 5 minutes. This prevents them from browning and helps them absorb some salt.

Step 4: Dry the Potato Slices

After 5 minutes, remove the potato slices from the water. Arrange them in a single layer on a plate lined with a paper towel. Place another paper towel on top and gently press to absorb all the excess moisture. This step is crucial for crispy chips and to prevent oil from splattering.

Step 5: Deep Fry the Chips

Heat enough oil for deep frying in a kadai or deep pan over a medium-high flame. Once the oil is hot, carefully add the dried potato slices in batches, ensuring not to overcrowd the pan.

Step 6: Fry Until Crispy

Fry the chips, stirring occasionally. Continue frying until the sizzling sound stops and the chips turn a light golden color. This will take a few minutes.

Step 7: Drain and Season

Using a slotted spoon, remove the fried chips from the oil and transfer them to a colander or bowl lined with paper towels to drain excess oil. Repeat the frying process for all the potato slices.

Step 8: Toss with Seasoning

Transfer the fried chips to a large mixing bowl. Sprinkle chili powder to taste. Gently toss the chips to coat them evenly with the seasoning.

Step 9: Serve

The crispy homemade potato chips are ready. Serve them immediately or store them in an airtight container once they have cooled down completely.

• Soaking the potato slices in salt water helps them retain their color and absorb some salt.

• It is crucial to dry the potato slices completely with a paper towel before frying to ensure they become crispy and to prevent oil from splattering.

• Fry the chips on a medium-high flame and avoid overcrowding the pan to ensure even cooking.

• The chips are perfectly cooked when the sizzling in the oil stops.

• You can use a plain slicer for classic chips or a criss-cross/waffle slicer for a different texture.

• Season with just salt, or add other spices like pepper, chaat masala, or onion powder instead of chili powder.