Masala Potato Chips
Forget store-bought bags! These homemade masala potato chips are incredibly crispy, perfectly seasoned with a blend of Indian spices, and utterly addictive. A perfect tea-time snack or party starter.
For 4 servings
5 steps. 20 minutes total.
- 1
Prepare the potatoes
- a.Wash and peel the potatoes. Using a mandoline slicer or a sharp knife, slice them into very thin, uniform rounds (about 1/16 inch or 1.5mm thick). Place the sliced potatoes immediately into a large bowl of cold water. Let them soak for 30 minutes. This removes excess starch and helps make them crispy.
- 2
Dry the potato slices
- a.Drain the water completely. Spread the potato slices in a single layer on clean kitchen towels or paper towels. Pat them thoroughly dry. This step is crucial – any moisture will cause the oil to splatter and will prevent the chips from getting crispy.
- 3
Mix the masala seasoning
- a.In a small bowl, combine the red chili powder, chaat masala, amchur powder, salt, and black salt. Mix well and set aside.
- 4
Fry the chips in batches
- a.Heat the oil in a deep kadai or pan over medium-high heat to about 350°F (175°C). Carefully add a handful of dried potato slices to the hot oil. Do not overcrowd the pan. Fry for 3-4 minutes, stirring occasionally, until the sizzling subsides and the chips are light golden and crispy. Remove the chips with a slotted spoon and drain them on a wire rack or a plate lined with paper towels.
- 5
Season and serve
- a.While the chips are still hot, transfer them to a large bowl. Sprinkle the prepared masala mix over them and toss gently to coat evenly. Let the chips cool completely before serving for maximum crispiness.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1A mandoline slicer is highly recommended for thin and uniform slices, which ensures even cooking.
- 2Do not skip soaking the potatoes. It's the key to removing starch and achieving a crispy texture.
- 3Ensure the potato slices are completely dry before frying to prevent oil from splattering and to get the best crunch.
- 4Fry in small batches to maintain the oil temperature and avoid soggy chips.
- 5Season the chips while they are hot from the fryer, as the oil helps the spices adhere better.
- 6Store cooled chips in an airtight container at room temperature for up to 3-4 days.
Adapt it for your goals.
Healthy
For a baked version, toss dried potato slices with 2 tbsp of oil and the spice mix. Arrange in a single layer on a baking sheet and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until crisp.
quickQuick
Use store-bought plain salted potato chips. Warm them in an oven for 1-2 minutes, then toss with the prepared masala mix for an instant snack.
kid friendlyKid friendly
Omit the red chili powder and black salt for a milder flavor. A simple mix of salt, a pinch of turmeric, and dried mint powder works well for kids.