Potato chips
Hola. So this below happened more than a month back and my bad that I haven’t gotten around to posting it. Ideally, D should have done a guest post on this one but then it would’ve probably gotten more delayed then :p (JK). D was one of those ‘I am too bored, let me cook something’ people during the lock down period here in Dubai. The first time this happened was one evening when I was working out. He wanted it to be a surprise for me. Had already looked up some stuff/ recipes/ how tos/ what nots on the internet and approached mil to help out. He was also clear in telling her to help him out only where he asks for help. He did the whole scrubbing, cleaning, slicing/ dicing, soaking, drying out, getting the spice mix together. Mil helped out in the frying part. Well for those who cook regularly will probably jump to say that frying is the biggest part of making the chips & also the longest part. I agree but then it still felt special to us all that D tried to make something for us. He is not this, let me make rice, sambhar, curry today kinda person. If he makes something, it has to be something special. We all love potato chips (not sure if there is anyone who doesn’t in this universe) and he wanted to try that. I requested him to make it again for the blog and he duly obliged :). It was so awesome. The only drawback is after frying for close to an hour (mil’s hardwork), we downed the whole thing in one evening (me my share over a hot cuppa chaaya).
- 4 large potatoes
- 150 ml refined oil for frying
- 1 tsp freshly ground black pepper powder
- 3/4 tsp salt
- 1/4 tsp asafoetida
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Wash & peel the skin of 4 large potatoes.
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Using a mandolin dicer or a sharp knife, slice the potatoes into thin wafers/ slices. The thinner the better.
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As you slice each potato, place the slices/ wafers into a large bowl of cold water.
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Let it immerse/ soak for 10 minutes.
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Drain the water & rinse it under running water for 1 minute to remove any excess starch.
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Spread the wafers/ slices on a clean cotton/ muslin cloth to dry for 10 minutes.
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Meanwhile, in a small bowl mix together the spice mix – 1t freshly ground black pepper powder, 3/4t salt & 1/4t asafoetida.
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Heat a heavy bottom kadai/ pan with oil.
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Once hot, deep fry the potato wafers/ slices in batches till they turn golden brown.
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Drain the chips out of the oil. As soon as you take it out of the oil, take a bit of the spice mix and rub/ coat the chips using you hand.
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Repeat the frying and coating part till all the wafers are fried.
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Enjoy the crunchy chips!
- Store in an airtight container so that it doesn’t become soft.
- Adjust the spice mix levels to your taste.
- As soon as you take the chips out of the oil, mix it with the spice mix. The heat and the oil on it helps in the spice coat to stick on to the chips.
- The only sad part of making this chips is the frying part. You either need to keep a lot of oil & finish it off in 1 or 2 batches. But if you are like me and don’t want to keep too much oil in the kadai/ pan, then the frying part will take time.
Stepwise pictures
Wash and peel skin of 4 large potatoes. 
Slice the potatoes into thin wafers/ slices using a sharp knife or mandolin dicer. As you slice each potato, add it into a bowl of cold water. Let it stay immersed for 10 minutes. 
After that, drain the water and run the potato wafers/ slices under tap water for 1 minute to remove any excess starch. 
Spread the wafers/ slices onto a clean cotton/ muslin cloth. 
Meanwhile prepare your spice mix with 1t black pepper powder, 3/4t salt & 1/4t asafoetida. 
Heat a heavy bottom vessel kadai with oil & deep fry the potato wafers/ slices in batches till they turn golden brown. 
As soon as you drain it out of the oil, take some spice mix & coat the chips using your hand. Repeat this process till you fry all the chips. 
Yummilicious snack ready to be finished within minutes.
