Name: Homemade Potato Chips recipe by Sanchita Agrawal Mittal at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: Potatoes, medium, good quality - 1 kg; Water as required for boiling; Rock Salt to taste (optional); Alum / fitkari - 1/2 inch piece; Oil / Ghee for frying; Rock Salt, red chilli powder and roasted cumin powder for seasoning after frying

Ingredients Serving: 6

Potatoes, medium, good quality - 1 kg
Water as required for boiling
Rock Salt to taste (optional)
Alum / fitkari - 1/2 inch piece
Oil / Ghee for frying
Rock Salt, red chilli powder and roasted cumin powder for seasoning after frying

Instructions

Peel and wash the potatoes, keep them immersed in water.
Now slice it with any slicer or a chips cutter .
I prefer thick slices.
After slicing, put the slices in water in a big vessel.
Add alum to that water.
Leave the potato slices in this water for atleast 2 hours.
This will make sure that after frying the potato chips, they will remain white.
Drain the alum water and wash the potato chips properly under running water.
Now boil water in another vessel, add salt.
Then transfer the chips to the boiling water.
Let them boil for 2-3 minutes on medium heat.
Do not over-boil them, else they will break, keep them aľdante.
Now strain the water.
Take a clean cotton bedsheet to spread the potato chips.
Spread the chips one by one on the bedsheet.
Dry them under the sun for a whole day.
In the evening try to take them out from the bedsheet, if it comes out easily then spread it again in a very big thali or paraat the next day.
When completely dry, you can store them in an air-tight container for about an year and use these potato chips, whenever you want to eat them.
Frying Method
Fry the potato chips in a deep pan in hot oil.
Take out on absorbent paper and sprinkle rock salt, red chilli powder and jeera powder.
Enjoy.

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