How to make crispy potato chips at home ?

24 Oct How to make crispy potato chips at home ?

Last Updated on July 15, 2021 by blessmyfoodbypayal

How to make crispy potato chips at home | aloo chips recipe (fried & baked) with step wise pictorial and video method.

Potato chips or call it potato waffers or aloo chips, you need no reason and no season to enjoy them. They are our best friends when hunger pangs provoke, best companion while alone or wanna  instrument to play the music. (crunch cruch in mouth)…Lol.

Potato chips are look to be an easy recipe but actually they are bit tricky. Right from choosing the right kind of potatoes, properly removing their starch, frying/baking on right temperature are to be followed to the T.

So here we go to learn how to make crispy potato chips at home…

TYPE OF POTATOES BEST FOR CHIPS

To make the perfect kind of chips, you obviously need to choose the best suitable potatoes.

Fresh, firm, and the one free from sprouts are the best for making chips.

They have a reddish skin and you choose the big sized one.

See here below in picture. One type of potatoes have brown skin and the others have red. Red is the right choice.

And if you yourself is not good at identifying the right one, better ask the vendor to give you potatoes for making chips. Yes, mention to him about the chips in particular.

It’s not that chips can’t be made with other kind of potatoes, but yes, the results will be not be as expected.

HOW TO SLICE POTATOES IN CHIPS SHAPE?

Such slicers are conveniently available in market and even almost every family has such slicers.

Though you have not specially and separately purchased potato slicer but most of the graters (kept in every kitchen) do come with potato slicers as an option.

Go to your kitchen and check your grater.

Furthermore, you can slice potatoes if you have food processor.

IF DON’T HAVE A SLICER ?

If your grater doesn’t have an option of potato slicer and you are intending to make chips, don’t disappoint. There’s another way out.

The first method is to cut the potatoes with knife, though this is tedious job. To cut entire potato equally thin, you need to be a pro. So this is for you to see whether you can comply with this method or not.

The second method is easy but it is somewhat kind of compromise with the shape of chips.

You can slice potatoes with peeler we use to peel the skin of fruits or vegetables. Peel entire potato into strips and make them like chips.

Taste and texture will be the same as chips except shape. Again your call please.

DRYING OF POTATOES NOT REQUIRED ?

This is the beauty of this recipe that you don’t need to dry potatoes before frying.

You might have noticed that usually potatoes are sun dried for making chips. And if not sun dried, then at least they are to be pat dried on a kitchen towel.

But here in this recipe, there’s no need to dry potatoes at all in frying method. Though we pat dried them on towel for a minute or two, which is not a big job, we suppose. What you say?

WHAT’S THE ROLE OF ALUM/FITKARI/PHITKARI ?

Though the alum has a very small role to play for 15 to 20 seconds only but it’s role is very vital.

Alum will help to remove the starch from potatoes and at the same time don’t let potatoes to change their colour. So never try to skip alum.

Alum is English name for fitkari, also spelled as phitkari. It is easily available in grossery shops.

It is a kind of transparent salt substance which is used in cooking as well as medicinal purpose.

WHY SPRINKLING OF SALTED WATER?

Sprinkling salted water while frying helps the potatoes in absorbing less oil so that you can have non sticky less oily chips.

IS THIS RECIPE VEGAN AND GLUTENFREE ?

Absolutely yes. There’s no use of dairy or animal product in the recipe. Furthermore there’s no product with gluten.

It is a simple recipe with just potatoes, oil and few spices.

BAKED V/S FRIED CHIPS

If you are looking at this snack from health point of view, then baked version is the best.

It has no oil, not at all. So being low in calories, this is suitable to health conscious people.

On the other hand, if we talk about taste, then this is not a hidden fact that deep fried foods are always have a upper hand over the baked one.

Because of high energy and calorie level, greasy deep fried chips are more delicious.

By saying so doesn’t mean that baked chips aren’t good at taste but yes, little lesser than fried one.

WHY TO OPEN OVEN AGAIN & AGAIN WHILE BAKING CHIPS?

If you have already read the recipe below, you must have noticed that while baking chips, it is suggested to open the door of oven after every 6 to 8 minutes.

Actually, doing so will help the chips to become crispy by releasing out the steam collected inside.

SEASONING OF CHIPS

What spices are available to you or what flavouring you want to cherish, seasoning depends on that.

We divided chips in 3 portions. Sprinkled salt and chilli for spicy flavour, rock salt for eating chips during fasting and onion powder & salt for onion flavoured chips.

You can go for chat masala for chatpata flavour. Tomato powder will give them taste of tomato chips.

So this list can be varied and elaborate. Play with your own whims.

But it is important to note that you must season them while they are still warm. That way, spices will stick to them and coat properly.

STORAGE OF POTATO CHIPS

This is well known that chips tend to turn soggy if exposed to air for a long time.

So they should always be kept in airtight container when not in serving. Stays good for 2 to 3 weeks.

Also see other recipes which can be served as a dry snack

• Moong dal namkeen
• chorafali
• farsi puri recipe
• besan papdi
• Nacho chips recipe
• Soya sticks namkeen
• Roasted poha namkeen

Step wise pictorial recipe of how to make crispy potato chips at home

MAKING OF POTATO DISCS/SLICES

1. Take the potatoes suitable for making chips (read details in the beginning of post).
2. Peel the skin of potatoes and put them in a bowl carrying water. Level of water must be above the potatoes so that potatoes must sink completely.
3. Add a piece of alum/fitkari in water just for 15 to 20 seconds.
4. Now remove alum from the water.
5. Let potatoes remain in water for 10 minutes.
6. After 10 minutes, take each potato one by one and slice them into discs using chips slicer.

METHOD 1 : DEEP FRYING

1. Take some discs and add to oil which must be smoking hot. Don’t put them all jointly but separate each disc and then add to oil, otherwise, they will stick to each other.
2. While the potato discs begin to dry, bring the heat to medium.
3. Sprinkle salted water on the frying discs.
4. In 4 to 5 minutes, chips will begin to turn slightly brown. However from their appearance, you will be able to guess that they are done now.
5. Immediately take them out from oil on a paper nepkip.

METHOD 2 : BAKING

1. Spread the potato discs on a kitchen towel and pat them dry for a minute or two.
2. Arrange them on a baking tray lined with parchment or greased butter paper. Don’t overlap them.
3. Place the tray in preheated oven @200°C in the middle rack.
4. Bake for about 20 minutes or until the sides of potato discs begin to get brown spots.
5. BUT, during the entire duration of baking, keep opening the door of oven after every 6 to 8 minutes to release out the steam.
6. Once done, take the tray out and remove chips from tray.

FLAVOURING THE CHIPS

1. Better sprinkle the spices on chips while they are warm.
2. Divide the chips in as many portions, as much flavouring you want to give.
3. Keep them in airtight once they turn completely cool.

Enjoy.

NOTES

1. Quantity of potatoes is no bar. take as many as you want. More the potatoes, more the chips.
2. Not to worry about the colour of potatoes turning brown. Once potatoes left for rest in alum water for 10 minutes, they will not become dark.
3. Before frying potato slices, no need to pat dry them. Add directly to oil.
4. But need to pat dry slices before baking.

How to make crispy potato chips at home – recipe card

How to make crispy potato chips at home | aloo chips recipe (fried & baked)

blessmyfoodbypayal

Both deep fried and baked versions, here you will find the no fail method how to make crispy potato chips at home

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Rest time 10 minutes mins

Total Time 55 minutes mins

Course Snack

Cuisine world

Servings 1 medium bowl

Equipment

• Potato slicer or food processor
• big bowl
• frying pan
• Oven

Ingredients

  

FOR SLICING POTATOES

• 4 potatoes big sized
• Small piece of alum/fitkari
• Water as per need

FOR FRYING SLICES

• potato slices
• Oil for frying
• Salted water as per need

FOR BAKING SLICES

• Potato slices
• Oil for greasing tray

FOR FLAVOURING CHIPS (as per personal choice)

• Red chilli powder & salt for spicy flavoured
• Rock salt for eating in fast/vrat
• Onion powder + salt for onion flavoured

Instructions

 

MAKING OF POTATO DISCS/SLICES

• Take the potatoes suitable for making chips (read details in the beginning of post).
• Peel the skin of potatoes and put them in a bowl carrying water. Level of water must be above the potatoes so that potatoes must sink completely.
• Add a piece of alum/fitkari in water just for 15 to 20 seconds.
• Now remove alum from the water.
• Let potatoes remain in water for 10 minutes.
• After 10 minutes, take each potato one by one and slice them into discs using chips slicer.

METHOD 1 : DEEP FRYING

• Take some discs and add to oil which must be smoking hot. Don't put them all jointly but separate each disc and then add to oil, otherwise, they will stick to each other.
• While the potato discs begin to dry, bring the heat to medium.
• Sprinkle salted water on the frying discs.
• In 4 to 5 minutes, chips will begin to turn slightly brown. However from their appearance, you will be able to guess that they are done now.
• Immediately take them out from oil on a paper nepkip.

METHOD 2 : BAKING

• Spread the potato discs on a kitchen towel and pat them dry for a minute or two.
• Arrange them on a baking tray lined with parchment or greased butter paper. Don't overlap them.
• Place the tray in preheated oven @200°C in the middle rack.
• Bake for about 20 minutes or until the sides of potato discs begin to get brown spots.
• BUT, during the entire duration of baking, keep opening the door of oven after every 6 to 8 minutes to release out the steam.
• Once done, take the tray out and remove chips from tray.

FLAVOURING THE CHIPS

• Better sprinkle the spices on chips while they are warm.
• Divide the chips in as many portions, as much flavouring you want to give.
• Keep them in airtight once they turn completely cool.
• Enjoy.

Notes

1. Quantity of potatoes is no bar. take as many as you want. More the potatoes, more the chips.
2. Not to worry about the colour of potatoes turning brown. Once potatoes left for rest in alum water for 10 minutes, they will not become dark. 
3. Before frying potato slices, no need to pat dry them. Add directly to oil.
4. But need to pat dry slices before baking.

Keyword aloo chips, potato chips, potato snacks, potato waffers