Crispy Potato Chips Recipe – Traditional Indian Style Fry

Last Updated on 4 months by Neha Deshmukh

Crispy Potato Chips Recipe – Traditional Indian Style Fry

Hey everyone! There’s just something so satisfying about a crunchy, homemade potato chip, isn’t there? Especially when it’s made with that classic Indian touch. I remember making these for the first time with my grandmother – the kitchen filled with the warm smell of frying potatoes and a little bit of playful scolding when I tried to sneak a chip or two before they were cooled! This recipe is a little bit of nostalgia and a whole lot of deliciousness. Let’s get chipping!

Why You’ll Love This Recipe

Forget the store-bought bags! These homemade potato chips are so much better. They’re incredibly crispy, perfectly seasoned, and you get to control exactly what goes into them. Plus, the process is surprisingly simple. It’s a fantastic snack for any time of day, and honestly, once you make them once, you’ll be hooked. They’re perfect for movie nights, afternoon tea, or just a little something to munch on.

Ingredients

Here’s what you’ll need to make a big batch of these crispy delights:

• 3 medium-sized Potatoes (chips variety)
• As needed Salt
• As needed Water
• As needed Oil (for frying)
• 1 tsp Pepper powder or red chili powder (or to taste)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Potato Variety: This is key! You want a starchy potato that’s good for frying. Varieties like Lady Rosetta, or even a good all-rounder like Russet potatoes work beautifully. Avoid waxy potatoes, as they won’t get as crispy.
• Oil Type: Traditionally, we use groundnut oil (peanut oil) or mustard oil for that authentic Indian flavor. Groundnut oil gives a lovely golden color and a subtle nutty taste. Mustard oil adds a more pungent, robust flavor – it’s an acquired taste, but many swear by it! You can also use vegetable oil if you prefer.
• Salt: I usually use regular table salt, but feel free to experiment! Black salt (kala namak) adds a wonderful smoky flavor that’s really special. My aunt always adds a pinch of black salt – it’s her secret ingredient!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, peel, and thinly slice the potatoes directly into a bowl of water. This prevents them from turning brown.
2. Now, rinse the potato slices 2-3 times in fresh water. Keep rinsing until the water runs clear – this gets rid of excess starch, which is crucial for crispy chips.
3. Pat the slices really dry with paper towels or a clean cotton cloth. Any moisture left will cause splattering and soggy chips.
4. Heat the oil in a kadai (a deep frying pan) over medium heat. To test if the oil is ready, drop in a tiny potato slice – it should sizzle and rise to the surface immediately.
5. Fry the potato slices in batches, stirring gently. Don’t overcrowd the kadai! Fry until the bubbles reduce and the chips turn a beautiful golden brown and crispy.
6. Once fried, carefully remove the chips and drain them on paper towels. While they’re still hot, sprinkle with the salt-water mixture (a quick sprinkle of water helps the salt stick) or toss with salt.
7. Finally, sprinkle with pepper powder or red chili powder and mix evenly.
8. Let the chips cool completely before storing them in an airtight container. This is important – warm chips will get soggy!

Expert Tips

Here are a few things I’ve learned over the years:

• Temperature Control: Maintaining the right oil temperature is vital. Too hot, and the chips will burn. Too cold, and they’ll be greasy.
• Don’t Overcrowd: Seriously, fry in batches! Overcrowding lowers the oil temperature and results in soggy chips.
• Dry, Dry, Dry: I can’t stress this enough – make sure the potato slices are completely dry before frying.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: Adjust the amount of pepper or chili powder to your liking. For a milder flavor, use just a pinch of black pepper. For a fiery kick, add some cayenne pepper!
• Regional Variations: In some parts of India, people add turmeric powder, cumin powder, or even a little bit of chaat masala for extra flavor.
• Festival Adaptations: During Diwali, my family loves to add a sprinkle of dried mango powder (amchur) for a tangy twist.

Serving Suggestions

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

• A cup of chai (Indian tea)
• A side of chutney or raita
• As a crunchy topping for salads or chaat

Storage Instructions

Store the completely cooled chips in an airtight container at room temperature. They’ll stay crispy for about 3-4 days, but honestly, they rarely last that long in my house!

FAQs

Let’s answer some common questions:

• What type of potato is best for making chips? Starchy potatoes like Lady Rosetta or Russet are ideal.
• How do I prevent the chips from sticking together? Fry in batches and make sure the oil is hot enough.
• Can I make these chips without using a kadai? Yes, you can use a deep frying pan or even a large pot. Just make sure it’s deep enough to fully submerge the potato slices.
• How can I adjust the saltiness of the chips? Sprinkle the salt gradually and taste as you go.
• What is the best way to store homemade potato chips to keep them crispy? An airtight container is key! Avoid storing them in plastic bags, as they can trap moisture.