Holi is round the corner.This is my favorite Indian festival as it not only spread colors all around but also spread fragrance & flavors of traditional Indian delicacies so many days before the festival.These home made potato chips are one among those delicacies. These can be stored in air tight containers throughout the year & can be deep fried or air fried as & when needed. Here is the recipe…
Potato large 2 kg
Salt to taste
Water for washing & boiling chips
Peel potatoes & soak them in water. With the help of a chips cutter thinly slice all the potatoes. Keep the chips soaked in water all the time as it changes color if left without water. After you made chips of all the potatoes wash all the chips thoroughly under running water to take all the starch off or else your chips starts appearing yellow after being dried.
Heat a large pan full of water. Add some salt to it.Preferably rock salt as then it can be eaten during fasts.When the water starts boiling carefully add 1/4th of the chips you have sliced out of 2 kgs potatoes. Stir a little lightly. Cook covered for 5-6 min . The water may ooze out of pan. To avoid this you can keep the lid open from one side. Cook until they are close to cook but not completely cooked like we do in our vegetables.
Now seave them using a big strainer. You can save the hot water for to be used in next batch.Repeat the boiling process for rest of the chips.If hot water is not sufficient you can add some more water. Bring it to boil & then add remaining chips.
While you put the next batch in boiling water you can start spreading boiled chips from previous batch on a clean muslin cloth under the sun. You can use some old bed sheet or sari. But don’t use plastic sheets although many people do.Let them dry for 7-8 hrs. If you don’t have access to sunlight spread them in your room & keep your fan on for 7-8 hrs . In between after 4-5 hrs if you see chips are drying you can turn them upside down for better drying.
Once completely dried store them in airtight containers. Serve them wht evening tea after deep frying or air frying.
- You can have as much thick or thin chips you want. Just adjust the blade of cutter. Thin chips take less time to cook & dry then thicker ones.
- If you are using a cutter which create checks on chips then you have to keep your potato horizontal for first chips then vertical for next chips. This process has to be repeated for all the chips else you will start getting broken chips .
- While you are cutting chips keep changing the water of the container in which you are cutting chips as potato starch is accumulated in this water.
- If you want carefully strain water of the starch & let it dry. This can be used as a glue when cooked with little water.
- Sprinkle some chat masala or ground black pepper or red chili flakes before serving.