Homemade Potato Chips bring back memories of my grandmother making huge batches during summer vacations. This recipe shows you how to make chips that are light, crispy, and much healthier than store-bought versions. The secret lies in the overnight soaking and careful sun-drying process, which gives these chips their signature crunch.
About the Recipe
This recipe uses a time-tested method that gives you chips that are perfectly crisp and golden. The alum helps keep the chips crispy, while sun-drying removes moisture naturally. You’ll love how these chips turn out lighter and less greasy than commercial versions. Plus, you control the seasonings.
Why You’ll Love This Recipe
These chips are different from store-bought ones – they’re fresher, crispier, and you can control the salt level. Making them is like a fun project, perfect for weekends. The sun-drying method might take time, but it creates chips that stay crispy longer. Best of all, you’ll know exactly what goes into your snack – no mystery ingredients.
Homemade Potato Chips
Cooking Tips
– Slice potatoes as thinly as possible for the crispiest chips
– Don’t skip the overnight soaking – it removes excess starch
– Watch the boiling time carefully – overcooked potatoes will break
– Make sure chips are completely dry before storing
– Pick a sunny day for drying
Serving and Storing Suggestions
Makes about 15-20 servings. Store in an airtight container for up to 2 weeks. Total prep time: 2 days (including drying). Serve with your favorite dips or seasonings. Perfect for parties or everyday snacking.
Similar Recipes
- Baked Sweet Potato Chips
- Plantain Chips
- Taro Root Chips
Nutrient Benefits
Homemade chips contain less fat than commercial versions. Potatoes provide vitamin C, potassium, and fiber. Sun-drying helps preserve nutrients better than deep-frying alone. Using minimal oil during the final frying step keeps these chips lighter than store-bought versions.
Homemade Potato Chips
Ingredients
- 5 kg. White potatoes
- 2 tbsp. salt
- 1/4 tsp. Alum
- large ten litre container for boiling
- Clean thick old bedsheet for drying or even a large thick plastic sheet
- Water
Instructions
- Fill a large container or clean plastic basin or bucket with cold water.
- Peel, drop thin chips with a potato slicer(thinnest blade) and immerse into water.
- Cover and keep aside overnight.
- In a large 10 litre vessel, heat plenty of water.
- Bring to a complete boil, add salt and 6-7 pinches of alum, powdered.
- Drain out potato chips and drop into boiling water.
- Boil till chips change colour and are just a shade tender.
- Do not allow to overcook or they will break on draining.
- Undercooking will make the chips blackish on drying.
- Drain out water completely.
- Spread sheet in the hot direct sun and peg down with some weights on all corners.
- Spread out the chips in single layer all over the sheet.
- Allow to dry till brittle.
- When all moisture evaporates, heap them indoors on another sheet.
- Bring the chips to room temperature and store in a clean dry airtight container.
To proceed
- Heat oil in a frying pan till hot.
- Put in 10-12 chips, allow to expand.
- Drain quickly with perforated large spoon.
- Put on absorbent kitchen paper to soak excess oil.
- Season with salt and pepper, chaat masala, or paprika, as desired.
- Toss lightly to coat all chips.
- Serve anytime, anywhere, with anything.
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Frequently Asked Questions
Why do we need to soak the potatoes overnight?
Soaking removes excess starch, which prevents the chips from sticking together and helps them become crispier. It also removes some surface sugars that could make your chips turn too brown during frying.
Can I dry the chips indoors?
Sun-drying works best because it removes moisture evenly and completely. Indoor drying might lead to uneven results and potential moisture retention, which could make your chips less crispy.
How do I know when the chips are dry enough?
The chips should feel completely brittle and snap easily when bent. If they bend without breaking, they need more drying time.
