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Instant potato chips | How to make potato chips | crispy potato chips

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dry namkeen, Snack
Servings 1 box

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