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.

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.

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.

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.