Potato Chips are savoury crispy snack made by deep frying sliced potatoes and seasoning with salt and spices. This is much healthier compared to store bought packed snacks you get from the market. Also making potato chips at home is simple and you get fresh, crispy chips without any preservative or chemicals.
This recipe can be made in under an hour and most of that time is frying and cooling. You can make different flavoured chips by adding pepper, chilli powder or just keeping them plain with salt. Homemade chips stays crispy and tastes so much better than the packaged ones.
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About Potato Chips
Potato Chips is a classic snack that has been made in homes for long time, its simple and quite easy to make. The key is using right potato and getting them crispy by frying at the correct temperature.
The texture is crispy and crunchy, and that is what make good potato chip. The edges get a little brown while rest stay golden, this the right stage for perfect chips. These chips become crispy once cooled completely and break easily when you bite.
You can season them in different ways depending on what you like, some prefer just salt, some like pepper flavour and some want spicy chips with chilli powder. The base chips stay the same, only flavouring can be changed based on preference.
I usually make this on weekends for tea time, they taste so fresh and crispy. Homemade chips are always better than anything you buy from outside.
Potato Chips comes out so crispy just like in shops. I am sure Potato Chips is loved by all, I love the plain white coloured salted version of potato chips. Mittu loves the spicy version.
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Potato Chips Ingredients
- Potatoes - I use light coloured cream shade potatoes, not the brown ones. Choosing correct potato is most important step for getting good chips.
- Oil - I use oil for deep frying and it is important that oil is at the right temperature. Not smoking hot but hot enough to fry chips golden and crispy.
- Salt - I use salt for seasoning and it bring out the flavour of potato. Use to taste because different people prefer different saltiness.
- Pepper Powder - I add crushed pepper for flavour if you like pepper chips.
- Red Chilli Powder - I use chilli powder if you want spicy chips. Add to taste and toss well so that it coats all the chips evenly.
How to make Potato Chips Step by Step
1.Choose a light coloured cream shade potatoes not the brown ones. This is the most important step to get perfect white coloured chips, yes choosing the correct potato matters too. Rinse it well with water.
2.Peel off the skin. Keep a bowl full of water and keep the slicer over it and slice.
3.Soaking in water avoids potatoes from browning. See how thin the slices are. Now drain water.
4.Rinse it well at least 2 to 3 times until the water runs out clean. Add salt to it and soak in water for 10 minutes.
5.Drain water completely then spread in a kitchen towel for it to dry up completely. Heat oil.
6.It should not be smoking hot, once oil is heated lower the flame to low medium. Drop a batch of potato slices. Fry, toss over and cook.
7.Fry until golden and the edges start to brown a little. This is the the right stage.
8.Drain oil, remove the chips and transfer to tissue paper to remove excess oil. Repeat for other batches too. Add salt and serve the salted version. If you like pepper flavour add crushed pepper and salt, toss it well.
9.Pepper potato chips ready. If you like spicy chips add chilli powder, salt and toss it well.
Cool down then store in airtight container.
Expert Tips
- Use Sharp Slicer - I use a sharp slicer to get thin slices because thin slices fry better and become more crispy.
- Keep in Water - I keep slicing over a bowl of water and slice potatoes directly into water. Soaking in water avoids potatoes from browning and they stay fresh and white.
- Rinse Well - I rinse slices at least 2 to 3 times until water runs out clean. This removes starch and helps chips become more crispy when frying.
- Dry Completely - I spread them on a kitchen towel until completely dry to make slices moisture free before frying because any water makes chips soggy.
- Oil Temperature - It should not be smoking hot, once oil is heated I lower the flame to low medium. Temperature is important because if too hot chips burn and if too cold they become oily.
- Fry Till Golden - I fry until golden and edges start to brown a little. This is the right stage for perfectly crispy chips, if you fry more they become too brown.
- Drain Oil - I transfer fried chips to tissue paper immediately to remove excess oil. This makes them light and crispy, not heavy and oily.
Serving and Storage
Serve potato chips warm or at room temperature with your tea or as snack. You can simply season them with just salt or add pepper powder or red chilli powder depending on your preference. Cool down completely then store in airtight container and they stay good for a week if stored properly.
FAQS
1.Why my chips not crispy?
Potatoes not dried properly before frying is the main reason. Make sure you spread them on kitchen towel and dry completely before adding to oil.
2.Can I use any potato?
Use light coloured cream shade potatoes because they give you perfect white chips. Brown potatoes give different colour and texture so light ones work best.
3.How to make them less oily?
I just drain them on tissue paper immediately after frying to remove excess oil. This make them light and crispy without being heavy.
4.Can I store them for longer?
Store in airtight container and they stay crispy for couple of days. After that they start to lose crispness so better to make fresh batch.
5.How do I know oil is right temperature?
Oil should not be smoking hot, but hot enough that potato slice sizzle when you drop it in. Lower flame to low medium once oil is heated properly.
If you have any more questions about this Potato Chips do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Potato Chips? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Potato Chips Recipe | How to make Potato Chips
Ingredients
- 4 medium sized potatoes light colored
- oil to fry
- salt to taste
- pepper powder as needed
- red chilli powder as needed
Instructions
- Choose a light colored cream shade potatoes not the brown ones. This is the most important step to get perfect white colored chips, yes choosing the correct potato matters too. Rinse it well with water.
- Peel off the skin. Keep a bowl full of water and keep the slicer over it and slice.
- Soaking in water avoids potatoes from browning. Now drain water.
- Rinse it well at least 2 to 3 times until the water runs out clean. Add salt to it and soak in water for 10 mins.
- Drain water completely then spread in a kitchen towel for it to dry up completely. Heat oil.
- It should not be smoking hot, once oil is heated lower the flame to low medium. Drop a batch of potato slices. Fry, toss over and cook.
- Fry until golden and the edges start to brown a little. This is the the right stage.
- Drain oil, remove the chips and transfer to tissue paper to remove excess oil. Repeat for other batches too.
- Add salt and serve the salted version.
- If you like pepper flavour add crushed pepper and salt, toss it well. Pepper potato chips ready.
- If you like spicy chips add chilli powder , salt and toss it well.
- Cool down then store Potato Chips in airtight container.
Notes
- Use Sharp Slicer - I use a sharp slicer to get thin slices because thin slices fry better and become more crispy.
- Keep in Water - I keep slicing over a bowl of water and slice potatoes directly into water. Soaking in water avoids potatoes from browning and they stay fresh and white.
- Rinse Well - I rinse slices at least 2 to 3 times until water runs out clean. This removes starch and helps chips become more crispy when frying.
- Dry Completely - I spread them on a kitchen towel until completely dry to make slices moisture free before frying because any water makes chips soggy.
- Oil Temperature - It should not be smoking hot, once oil is heated I lower the flame to low medium. Temperature is important because if too hot chips burn and if too cold they become oily.
- Fry Till Golden - I fry until golden and edges start to brown a little. This is the right stage for perfectly crispy chips, if you fry more they become too brown.
- Drain Oil - I transfer fried chips to tissue paper immediately to remove excess oil. This makes them light and crispy, not heavy and oily.
Santhi
Hi, I gave tried several times, multiple recipes in Google, including your recipe. Not coming out well. It is not crispy, lot if oil absorbing. I am crying now. Please tell me wat is wrong g...
Sharmilee J
If there is water or not dried properly then it might drink more oil