Instant potato chips are crispy and all-time favorite snacks made with thinly sliced potatoes. It required minimal ingredients and was topped with different flavors and seasonings. In this recipe, I made salted, masala, and tangy mint masala chips, these seasonings, and toppings can add additional flavor and taste to chips. Potato chips have a very long shelf life and can be stored in an airtight container for months. It is an extremely simple recipe, so do try it!
The key to making crispy potato chips at home are
- Firstly, you can choose any kind of potato for chips. Just washed potato slices with water to remove extra starch from their surface.
- I boiled potato chips only for 2 minutes in hot water; it helps to remove complete starch from chips. So after deep frying chips become crispy and white.
- Be careful while deep frying chips. the oil has to be hot and the deep frying has to happen on a medium-high flame. also, once it is deep-fried use a sieve to place the deep-fried chips so that air can pass on both sides.
- Lastly, store the potato chips in an airtight container once cooled completely; else the moisture may turn the murmura soggy.
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Recipe Video
Instant potato chips | How to make potato chips | crispy potato chips
Ingredients
- 2 kg potatoes
- Water to wash and boil potato chips
- ¼ cup salted water
- Oil for deep frying
For masala wafer
- 1 tbsp red chilli powder
- 1 tsp black salt
- 1 tsp chaat masala
For tangy mint masala
- 2 tbsp dry mint powder
- 2 tbsp jaljeera powder
Instructions
- peel the potatoes and kept them in cold water.
- Fill water in a bowl and with chips slice make thinly slice chips into water.
- Wash slices with water so all upper-layer starch dissolves in water.
- Now in a big vessel, take some water and boil it. then add potato chips into boiling water only for 2 minutes.
- Take out chips into hot water and dry chips on a kitchen towel. There should be no moisture on chips.
- Heat oil in a pan, dry add potato chips, and fry it on medium flame.
- Now in a bowl, take ¼ cup water and 1 tsp salt. mix well and add ¼ tsp water into the hot oil.
- Remove fried chips on a wire rack and fry all chips in the same way.
- Serve or store potato chips in an airtight container.
For mast masala flavored potato chips
- In a bowl, add red chili powder, black salt, and chaat masala. mix well and masala is ready.
- Now add powder mix on hot and fried potato chips and mix.
- Mast masala flavored potato chips is ready.
For tangy mint flavor potato chips
- In a pan, add fresh mint leaves. on medium flame stir continuously till the mint leaves become dry and crispy. You can also microwave it for 3 minutes.
- Crush dry mint leaves and sieve them to get fine powder from them.
- Then add jaljeer powder to it. mix well.
- mint masala is ready.
- Now add powder mix on hot and fried potato chips and mix.
- Tangy mint-flavored potato chips are ready.
Notes
- When water is clear means all starch is removed from the upper surface of the wafer.
- Fry wafer on medium-high flame.
- Do not take out the wafer on tissue paper; take out it on a wire strainer.
- add masala when the wafer is slightly hot so it will easily stick to wafers
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