My 313th recipe, “Homemade Potato Chips”, my attempt to make the perfectly crispy potato chips easily at home. Flavored with black pepper or red chilli powder, it is perfectly spicy and seasoned for my taste buds.
This is probably going to be my last recipe for the year 2016. Looking back at 2016, it turned out to be an excellent year both in terms of blogging as well as personally. Traffic picked up well during the initial few months of this year and has been well sustained throughout the year. Even while I was spending time with my mom and was not able to post continuously, thanks everyone for your continued support and encouragement via likes and comments.
I hope most of you would be planning out the resolutions for the new year. As always eating healthier, would certainly be a number 1 resolution for most. So, keeping that in mind, just wanted to entertain you all with one delicious fried snack, before the year closes out 🙂
If I am not wrong, Potato Chips is one of the most common snacks which is a favorite for all. I especially loved eating the spicy varieties with black pepper and hot Indian red chilli powder while growing up. Since it was so easily available, my mom was never left in a spot where she had to make a batch of potato chips at home. However, these days the only potato chips I get is from Lays. The basic salted one is what I have to settle with. So I finally decided to make my own batch of potato chips at home. By reading through a lot of online material, tips and my own trial and error, I guess I have come up with an approach which should work for everyone.
I would not call this Homemade Potato Chips as a recipe as such. It is more of a process of prepping up the potato for the perfect bath in hot oil. I tried using both brown Russet potato and white potato for making the chips. While both turned out delicious, for me the brown potato retained its crispiness for a lot many more days than the white potato. The steps I have provided is for my attempt with the brown russet potato.
Usually, when I write down my recipe, I try to provide a quantity suggestion for salt and spiciness as well. While both can be adjusted as per ones taste, I always provide what worked for my taste buds. However, this time around, I would refrain from any quantity suggestions. The seasonings can be anything your taste buds desire and your imagination can cook up 🙂
Homemade Potato Chips
Potato Chips is a favorite snack of all. Learn to make a big batch of potato chips easily at home with your favorite flavorings.
- Russet Potato - 1 large
- Salt - 1 tsp + as needed for seasoning
- Oil - For frying
- Freshly ground black pepper - for seasoning
- Red Chilli powder - for seasoning
First choose a large potato. A potato with a smooth surface and close to cylindrical will be easy to work with. Wash and peel the skin of the potato.
- Fill a bowl with water and place the potato slicer on top of the water bowl. Thinly slice the potato across the width. Make sure that the potato slices immediately drop into the water. This will prevent the potato slices from browning.
- Once the whole potato is sliced up, wash the potato slices nicely in water for 2 or 3 times until the water runs out clean. This will remove any excess starch from the surface. Now, add about a tsp of salt to the bowl, mix well and leave the potato slices to soak up in water .
- After about 10-15 mins, remove the potato slices from the water and leave them to dry on a clean kitchen towel / paper napkins. Meanwhile heat oil for frying. Once the oil is hot, reduce the flame to medium low and drop a batch of the potato slices. Continuously keep tossing up the potato slices in the oil, until they turn slightly golden and/or crisp. Remove the chips from the oil and drain off excess oil. Before adding the next batch for frying, wait for a few mins, make sure that the oil is back hot again.
- Taste the potato chips and add additional salt per taste, toss it up and enjoy a plain salted version.
- Add red chilli powder to the chips and toss it up for a spicy chilli version.
- Add freshly ground black pepper to the chips and toss it up for a spicy pepper version.
- Store in an airtight container or zip lock bag and enjoy.
- Adjust seasoning per taste.
- Use a nice, sharp potato slicer to get thin and crispy chips.
- Washing the potato slices in water will remove the excess starch on the surface and provides even browning while frying.
- Do not add wet slices of potato in hot oil. Dry them off completely before adding to hot oil.
- If you don't get Russet potato, you can try with any other variety of brown potato.