Masala Potato Chips
Thin, crisp potato chips tossed with a punchy mix of red chili, chaat masala, and a little salt. They make a lively Indian-style snack with plenty of crunch and a bright, tangy finish.
For 4 servings
- prep · ~15 min
Slice the potatoes and soak them.
1.Peel the potatoes and slice them very thinly with a sharp knife or slicer.2.Place the slices in water and soak for 15 minutes to remove excess starch.3.Drain the slices well and spread them on a clean kitchen towel.4.Pat them very dry so they fry up crisp.TIPAny moisture left on the slices can make the oil splutter and soften the chips. - fry · ~20 min
Fry the potato slices until crisp.
1.Heat the oil in a deep kadai over medium heat.2.Slide in a small batch of potato slices without crowding the pan.3.Fry, stirring gently, until the bubbling slows and the chips turn light golden and crisp.4.Lift them out and drain well before frying the next batch.TIPKeep the heat at medium so the chips cook through and crisp evenly without browning too fast. - mix · ~1 min
Toss the chips with the masala.
Place the hot fried chips in a wide bowl. Sprinkle salt, red chili powder, chaat masala, and black pepper over them, then toss gently until the chips are evenly coated.
- serve
Cool slightly and serve.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a mandoline or slicer so all potato rounds are equally thin and fry at the same speed.
- 2After soaking, dry the slices thoroughly between towels; even a little moisture causes spluttering and less-crisp chips.
- 3Fry in small batches so the slices stay separate and the oil temperature does not drop too much.
- 4The chips are done when the bubbling noticeably slows and they look light golden, not dark brown.
- 5Toss the masala while the chips are still hot so the salt and spices cling evenly to the surface.
- 6Let the chips cool completely before storing, or trapped steam will soften their crunch.
- 7If they lose crispness later, refresh them for a few minutes in a low oven before serving.
Adapt it for your goals.
Air-fryer
Toss the dried slices lightly with oil and air-fry in batches for a lighter version with less deep-frying.
extra spicyExtra-spicy
Increase the red chili powder and add a pinch of kala namak for a sharper, street-snack style kick.
peri periPeri-peri
Swap the chaat masala and pepper for peri-peri seasoning for a fusion chip with smoky heat.
sweet potatoSweet-potato
Use sweet potato slices instead of regular potatoes for a slightly sweeter, earthy chip that pairs well with chili and black pepper.
Why this is on our healthy list.
Potato-Based Energy
Potatoes provide carbohydrates for quick energy and make this snack filling compared with many ultra-processed alternatives.
Spice-Driven Flavor
Chaat masala, chili, and black pepper add bold flavor without needing heavy sauces or sugary coatings.
Simple Ingredient List
This dish is made from basic pantry ingredients, with the main component being freshly sliced potato rather than packaged chips.
Frequently asked questions
Soaking helps remove excess starch, which reduces sticking and helps the chips fry up crisper and more evenly.
