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Crispy, golden potato chips fried to perfection and seasoned with a sprinkle of salt and chili. A classic homemade snack that's way better than store-bought and surprisingly easy to make.
For 4 servings
Prepare the Potatoes
Wash and Soak the Slices
Dry the Potato Slices
Fry the Chips
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Crispy, golden potato chips fried to perfection and seasoned with a sprinkle of salt and chili. A classic homemade snack that's way better than store-bought and surprisingly easy to make.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 213.63 calories per serving with 2.64g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Drain and Season
Cool and Serve
For baked chips, toss the dried potato slices with 1-2 tablespoons of oil and seasonings. Arrange in a single layer on a baking sheet and bake at 200°C (400°F) for 15-20 minutes, flipping halfway, until golden and crisp.
Add 1/4 teaspoon of turmeric powder, 1/2 teaspoon of coriander powder, and 1/4 teaspoon of cumin powder to the seasoning mix for a more complex masala flavor.
Toss the hot chips with finely chopped fresh herbs like parsley or dried herbs like oregano or rosemary for a different flavor profile.
Making chips at home allows you to choose high-quality oil, control the amount of salt, and avoid the artificial preservatives and flavors often found in store-bought versions.
Potatoes are rich in carbohydrates, which are the body's primary source of energy. This makes these chips a quick source of fuel, though they are best consumed in moderation due to the frying process.
This usually happens for two reasons: the potato slices were not washed enough to remove starch, or they were not dried completely before frying. Excess moisture creates steam, which makes the chips soggy. Also, overcrowding the pan lowers the oil temperature, leading to greasy, soft chips.
Yes! Toss the dried slices with 1-2 teaspoons of oil. Arrange them in a single layer in the air fryer basket (work in batches). Air fry at 180°C (360°F) for 10-15 minutes, shaking the basket every 5 minutes, until golden and crispy. Season immediately after.
Starchy potatoes like Russet, Idaho, or King Edward are the best choice. They have a lower moisture content, which results in a fluffier interior and a crispier exterior when fried.
Let the chips cool completely, then store them in an airtight container at room temperature. They are best eaten within 2-3 days, as they can lose their crispness over time.
Homemade potato chips are a deep-fried snack and are high in calories, fat, and sodium. While making them at home gives you control over the ingredients, they should be considered an occasional treat. Baking or air-frying them can significantly reduce the fat content.
One serving (about 1 cup or 30g) of these homemade potato chips contains approximately 160-180 calories, primarily from carbohydrates from the potato and fat absorbed from the frying oil.