Potato Chips Recipe | How to make Potato Chips
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.
Servings2 people
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.
Nutrition Facts
Potato Chips Recipe | How to make Potato Chips
Amount Per Serving (75 g)
Calories 501
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 8g
Monounsaturated Fat 15g
Sodium 2042mg89%
Potassium 1630mg47%
Carbohydrates 65g22%
Fiber 11g46%
Sugar 4g4%
Protein 8g16%
Vitamin A 3570IU71%
Vitamin C 71mg86%
Calcium 66mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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