Potato Chips are so addictive and never so easy to make at home, but with this simple easy recipe with step-wise pictures, it is possible to make healthy & perfect potato chips right at home!
Is there anyone who can say no to potato chips? I don’t think so. I have a crazy potato chips fanatic at home who would crave for them at odd times, rush to the nearest ‘hot chips’ and have them at any cost. God knows how many times I have tried making these potato chips at home, never got it perfectly. Most times they turn soggy with oil and the other times, they don’t stay crisp enough for more than few hours.
Right from the size and type of potato to the type of slicer used to the temperature of the oil, everything plays a big role. My first issue was with my slicer and got a couple of them in my attempts to make those perfect potato crisps at home. In the end what worked for me is something with an adjustable knob to control the thickness – that way I get to make the potato slices neither too thick nor thin. I got it at a local store for ~100 bucks, that’s all. I wrongly thought that my problem would be resolved with this new slicer but no, still the chips were soggy.
In my ever-failing attempts at making potato chips, I accidentally found a method that actually worked like magic. And to push my luck a little farther, I thought of baking my potato chips instead of deep frying them. It was a true Eureka moment! I waited with bated breath to have the potato chips lover aka my husband to try them and guess what, he didn’t even know that they were baked. Yay! I shared it on Instagram and but before sharing it here, I had to test the recipe once again just to ensure that my previous attempt wasn’t a fluke!
So the recipe for making these fail-proof potato chips is actually a no-brainier. Just slice potatoes, bake them and season them – simple right?! Yes, except that it takes a little time but I will ensure that it is worth every minute. The key to getting perfect chips at home, especially with the potato varieties we get here in India, is remove as much starch as possible. I found it best by soaking the sliced potatoes in ice water for 1 hour and then in the fridge for almost 2-hrs (to overnight). I don’t know if this recipe will work for deep frying but works like magic for baking. Do let me know if you try it out 🙂 Check out other chips recipes too!
How to make Homemade Potato Chips | Baked Potato Crisps –
Detailed step-wise picture recipe of making Homemade Potato Chips | Baked Potato Crisps –
1. Peel off the potatoes and slice them using a mandolin slicer into even sized slices that are neither too thick nor thin.
2. The slices should not be translucent but closer to that, even in thickness.
3. Place all the cut slices into lots of ice cold water. Set this aside for 1 hour at the least.
4.Now discard all the water and place the bowl in the fridge for minimum 2 hours. For best results leave it in the fridge overnight. Once removed from the fridge, each potato slice will be hardened and stiff. That is the ideal state.
6. Now take a batch of potato slices and press them on kitchen towel, removing all the moisture as much as possible.
7. Now add 1/2 tsp of oil and coat the slices well.
8. In a baking sheet lined with parchment paper, arrange the potato slices in such a way that none are overlapping.
9. Bake in a preheated oven at 180°C for 8-10 mins, turn around if required.
10. Once all the chips are golden and crispy, remove them from the tray. Repeat this with all the potato slices.
11. Finally sprinkle salt and red chilli powder. Gently toss around.
12. Store in an airtight container for shelf life up to 2-3 days.
- Choosing the right kind of potatoes helps in making chips perfectly – if the potato slices are leaving behind too much starch and if the water turns pale immediately, it might not make the best chips or fries.
- While baking it, we are not frying it and mostly dehydrating the potato chip. So it shrinks in size.
- These chips go for crisp and nice to dark brown very quickly, so keep a close eye on the chips while baking.
- Do not add too much oil while coating the chips – makes them soggy while baking.
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