Potato Chips
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
6 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Potatoes
- b.Wash, peel, and thinly slice the potatoes to about 1.5mm (1/16-inch) thickness. A mandoline slicer is highly recommended for uniform slices which ensures even cooking.
- 2
Step 2
- a.Wash and Soak the Slices
- b.Immediately place the slices into a large bowl of cold water to prevent browning. Rinse them 2-3 times, changing the water each time, until the water runs clear. This removes excess starch.
- c.Finally, soak the slices in a fresh bowl of ice water for at least 30 minutes. This step is key to making the chips extra crispy.
- 3
Step 3
- a.Dry the Potato Slices
- b.Drain the soaked slices thoroughly. Spread them in a single layer on clean kitchen towels or paper towels.
- c.Pat them completely dry. This step is crucial for crispy chips and to prevent hot oil from splattering.
- 4
Step 4
- a.Fry the Chips
- b.Heat oil in a deep kadai or pan over medium-high heat to about 175°C (350°F). To test, drop a slice in; it should sizzle and rise to the surface.
- c.Working in small batches, carefully add the dried potato slices to the oil. Do not overcrowd the pan.
- d.Fry for 3-5 minutes, stirring gently, until they are light golden brown and crisp.
- 5
Step 5
- a.Drain and Season
- b.Using a slotted spoon, remove the chips from the oil and let them drain on a wire rack or a plate lined with paper towels to remove excess oil.
- c.While the chips are still hot, transfer them to a large bowl. Immediately sprinkle with salt, red chili powder, and chaat masala (if using).
- d.Toss gently to coat evenly.
- 6
Step 6
- a.Cool and Serve
- b.Let the chips cool for a few minutes; they will become even crispier as they cool.
- c.Serve immediately for the best texture and flavor.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Using a mandoline slicer is highly recommended for uniform thickness, which ensures even cooking.
- 2Do not skip washing the starch off the potato slices; it's the most important step for achieving maximum crispiness.
- 3Ensure the potato slices are completely dry before frying to prevent oil from splattering and to get perfectly crisp chips.
- 4Fry in small batches. Overcrowding the pan will lower the oil temperature and lead to greasy, soggy chips.
- 5Season the chips immediately after frying while they are still hot, so the spices stick well.
- 6Maintain a consistent oil temperature. If it's too low, chips will be greasy; if it's too high, they'll burn before cooking through.
- 7Use starchy potatoes like Russet or Idaho for the crispiest results. Waxy potatoes tend to be softer.
Adapt it for your goals.
Healthier Option
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.
Spicy MasalaSpicy Masala
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.
Herb InfusedHerb Infused
Toss the hot chips with finely chopped fresh herbs like parsley or dried herbs like oregano or rosemary for a different flavor profile.
Why this is on our healthy list.
Control Over Ingredients
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.
Source of Energy
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.
Frequently asked questions
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.