In this post,i have shared how to make crispy,white colored potato chips at home easily.As u all know,potato chips is loved by all irrespective of ages.Its our family favourite too.My Mil is an expert in making potato chips.She makes super crispy & white colored chips like in shops.By watching her,i have tried many times in my kitchen.It comes out crispy but turns reddish brown every time
. Initially i was thinking it was due to over heated oil.But then i found, the secret of making white colored chips lies in the variety of potato we use.Generally,there are two varieties of potato available in the Indian market.One is the normal cream colored potatoes we use for
potato curry and the other one is red colored covered with mud.The second variety is mostly used for making chips.It is called as “chips potato”.I have shared the picture of both the potatoes to differentiate them.When u use this chips potato,ur chips won’t turn brown even if u deep fry for long time.So Friends,if u plan to make potato chips at home, first ask for chips potato.Vendors would know better.Also,do follow the technique i have given below.U’ll get it perfect ! In this week,i will share a detailed video for the same.Hope it will be useful for beginners like me.U can make it for parties in advance & store them.Refer "Notes" section for tips.
If u are looking for baked or microwave potato chips recipe,do visit
this link.
As Sendhil is fond of pepper flavoured chips,my MIL always add coarsely ground pepper powder for her son
.But i love the one with chilli powder like we get in shops.So she reserves last 2 batches for me for adding red chilli powder,How sweet
..
Homemade Potato chips
How to make crispy and white potato chips at home (with video) Cuisine: Indian
Category: Snacks
Serves: 50nos
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes
INGREDIENTS
- Potato - 3 nos
- Salt - as needed
- Water - to wash and soak
- Oil - to deep fry
- Pepper powder or chilli powder – as needed to sprinkle ( 1 tsp)
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METHOD
- Wash and peel the potatoes.Take water in a wide bowl and slice the potatoes directly in the water.Keep the slices immersed in water to avoid discoloration.Rinse it well till the color of water changes to white.( u should remove the starch in potatoes).Ie Discard the water and again wash the potato slices.Repeat this for 2-3 times.
- Spread the slices in a paper or towel for 5-10 minutes.Pat it dry by covering with another paper or towel.Make sure there is no moisture in the slices.
- In a bowl,take the salt.Dissolve it by adding little water.Set aside.
- In a kadai,heat the oil required for deep frying.Check the temperature by dropping a piece of potato slice.If it raises to top immediately,oil is just right.
- Keep the flame medium & drop the potato slices in batches.Keep tossing & pressing with a ladle till bubbles cease.Once the bubbles reduce & potato slices turns crispy,reduce the flame completely & carefully sprinkle the salt water standing a feet away.( If you are scared to do this step,skip it and sprinkle salt at the end after removing the chips from oil)
- As soon as u sprinkle the salt water,oil bubbles with crackling sound.Keep tossing the chips for salt water to get coated evenly.The noise is completely suppressed after a minute.Bubbles will cease completely.Flip the chips & Remove in a tissue paper.
- Sprinkle pepper powder or red chilli powder,mix well and enjoy with variety rice.Store in an air tight box when it is cooled down.
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Note
- U can make this chips in advanced for parties.Make the chips the previous day.After it cools down completely,keep it in a zip lock bag or polythene cover and store in a box.It stays crispy.
- If u don’t want to sprinkle water directly on fire,deep fry the chips.Remove in a bowl.Mix salt with pepper powder or chilli powder.Sprinkle when the chips is hot.Toss well and serve !
- Always deep fry the chips in correct flame.If u drop a pinch of potato,it should rise immediately.Reduce the flame to medium & then deep fry.Adjust the flame whenever necessary.Do not let the oil fume or smoke at any point.Then ur chips will become dark brown even if u use chips potato.
- If u feel,the oil is overheated,switch off the stove for sometime and let the oil cool down a bit.Then proceed again.By doing this way,u will get all the chips in uniform color.
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. Initially i was thinking it was due to over heated oil.But then i found, the secret of making white colored chips lies in the variety of potato we use.Generally,there are two varieties of potato available in the Indian market.One is the normal cream colored potatoes we use for potato curry and the other one is red colored covered with mud.The second variety is mostly used for making chips.It is called as “chips potato”.I have shared the picture of both the potatoes to differentiate them.When u use this chips potato,ur chips won’t turn brown even if u deep fry for long time.So Friends,if u plan to make potato chips at home, first ask for chips potato.Vendors would know better.Also,do follow the technique i have given below.U’ll get it perfect ! In this week,i will share a detailed video for the same.Hope it will be useful for beginners like me.U can make it for parties in advance & store them.Refer "Notes" section for tips.
.But i love the one with chilli powder like we get in shops.So she reserves last 2 batches for me for adding red chilli powder,How sweet
..
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