Authentic Potato Chips Recipe – Crispy Indian Style Fry

Last Updated on 2 months by Neha Deshmukh

Authentic Potato Chips Recipe – Crispy Indian Style Fry

Hey everyone! There’s just something so satisfying about a big, crunchy pile of homemade potato chips, right? Especially when they’re seasoned just the way you like them. I remember the first time I tried making these – I was determined to recreate the chips my grandmother used to make, and after a few attempts (and a little bit of oil splatter!), I finally nailed it. Today, I’m sharing my go-to recipe for perfectly crispy, Indian-style potato chips. Get ready for some serious snacking!

Why You’ll Love This Recipe

Forget the store-bought bags! These chips are unbelievably crispy, flavourful, and so much more satisfying. Plus, you control exactly what goes into them – no mystery ingredients here. They’re surprisingly easy to make, and the aroma while they’re frying is just heavenly. Trust me, once you try these, you’ll never go back.

Ingredients

Here’s what you’ll need to make a batch of these addictive chips:

• 1/2 kg Potatoes (about 5 medium-sized)
• As needed Oil (for deep frying – about 1-2 litres)
• As needed Chilli Powder (adjust to your spice preference)
• As needed Salt (to taste)

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Potatoes: Choosing the Right Variety for Crispy Chips

Not all potatoes are created equal when it comes to frying. Starchy potatoes like Russet, Yukon Gold, or even a good old Indian variety like Kufri Jyoti are your best bet. These hold their shape well and get beautifully crispy. Avoid waxy potatoes like red potatoes, as they tend to stay soft.

Oil: Best Oils for Deep Frying – Regional Preferences & Health Considerations

Traditionally, groundnut oil (peanut oil) is a favourite in many Indian households for frying chips – it has a high smoke point and imparts a lovely flavour. Sunflower oil, vegetable oil, or even rice bran oil are also great options. Consider your health preferences too; some oils are better than others.

Chilli Powder: Exploring Different Indian Chilli Powders & Heat Levels

This is where you can really customize things! Kashmiri chilli powder gives a vibrant red colour and mild heat. For a spicier kick, use a blend of regular chilli powder and cayenne pepper. I sometimes add a pinch of Byadagi chilli powder for colour and a subtle fruity flavour.

Salt: Types of Salt & Their Impact on Flavor

Regular table salt works just fine, but I prefer using sea salt or rock salt (kala namak) for a more complex flavour. A little goes a long way, so add gradually and taste as you go!

Step-By-Step Instructions

Alright, let’s get frying!

1. First, in a small bowl, mix together your salt and chilli powder. Set this aside – you’ll sprinkle it on the chips while they’re still hot.
2. Now, wash the potatoes really well. Peel them if you prefer, but leaving the skin on adds extra texture and nutrients (and it’s less work!).
3. Using a potato slicer (or a very sharp knife!), slice the potatoes thinly – about 1-2mm thick. The thinner, the crispier!
4. This is important: rinse the potato slices in cold water 2-3 times. This removes excess starch, which helps them get extra crispy. Then, gently pat them dry with a clean cloth.
5. Spread the dried potato slices on a clean cloth for about 10-15 minutes to remove any remaining moisture.
6. Heat the oil in a kadai or deep frying pan over medium-high heat. To test if it’s hot enough, drop in a single potato slice – it should sizzle and rise to the surface immediately.
7. Carefully add the potato slices to the hot oil in batches. Don’t overcrowd the pan, or the temperature will drop and the chips will get soggy.
8. Fry for 3-5 minutes, flipping occasionally, until golden brown and crispy.
9. Remove the chips with a slotted spoon and drain them on a colander lined with paper towels.
10. While the chips are still hot, sprinkle generously with the salt-chilli mix.
11. Let them cool completely before storing.

Expert Tips

A few little secrets to chip perfection!

Achieving the Perfect Crisp: Oil Temperature & Potato Preparation

Maintaining the right oil temperature is key. Too low, and the chips will be soggy. Too high, and they’ll burn. Aim for around 175-180°C (350°F). And remember, removing the starch from the potatoes is crucial for crispiness.

Preventing Sticking: Frying in Batches & Moisture Control

Frying in small batches prevents overcrowding and sticking. Also, make sure the potato slices are completely dry before they hit the oil. Moisture is the enemy of crispiness!

Spice Blends: Customizing Your Chilli Powder Mix

Don’t be afraid to experiment with different spices! A pinch of turmeric, cumin, or even amchur (dried mango powder) can add a unique flavour.

Variations

Let’s get creative!

Spice Level: Mild, Medium, and Hot Options

Adjust the amount of chilli powder to your liking. For mild chips, use Kashmiri chilli powder only. For medium heat, use a mix of Kashmiri and regular chilli powder. And for a fiery kick, add a pinch of cayenne pepper!

Regional Adaptations: North Indian, South Indian, and Bengali Styles

• North Indian: Add a sprinkle of chaat masala after frying.
• South Indian: Use a pinch of asafoetida (hing) in the oil while heating.
• Bengali: Add a touch of kalonji (nigella seeds) to the spice mix.

Vegan Variation

This recipe is naturally vegan! Just ensure your oil is plant-based.

Gluten-Free Variation

This recipe is naturally gluten-free.

Festival Adaptations: Making Chips for Diwali or Holi

These chips are a staple during Indian festivals! They’re perfect for snacking on during celebrations.

Serving Suggestions

These chips are delicious on their own, but they’re also great with:

• A cup of chai
• A side of chutney
• As a crunchy topping for salads or chaat

Storage Instructions

Maintaining Crispness: Best Storage Containers & Methods

Once cooled, store the chips in an airtight container at room temperature. They’ll stay crispy for 2-3 days, but honestly, they rarely last that long in my house! Avoid storing them in the refrigerator, as this can make them soggy.

FAQs

Got questions? I’ve got answers!

What type of potatoes are best for making crispy chips?

Starchy potatoes like Russet, Yukon Gold, or Kufri Jyoti are the best choice.

How do I know if the oil is hot enough for frying?

Drop a small potato slice into the oil – it should sizzle and rise to the surface immediately.

Can I make these chips without a potato slicer?

Yes, but it will take more time and effort! Use a very sharp knife and aim for thin, even slices.

How can I prevent the chips from sticking together?

Fry in small batches and make sure the potato slices are completely dry before frying.

How long do homemade potato chips stay fresh?

They’re best enjoyed within 2-3 days, stored in an airtight container at room temperature.

What other spices can I add to these chips?

Get creative! Try turmeric, cumin, amchur, chaat masala, or asafoetida.