Homemade Potato Chips (Crispy & Crunchy)
Making homemade potato chips like a store-bought packet is literally a secret recipe I discovered after many attempts. These deep-fried potato chips are super crispy, lightweight, and feel almost non-greasy — the best part is they stay crispy for a long time. You can make them at home with confidence and enjoy the restaurant-style snack right in your cozy room. Dunk them in your favorite house sauce or enjoy them plain — either way, these chips are sure to become a family favorite!
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Servings: 3 Persons
Calories: 209kcal
Ingredients
- 3 Potatoes Medium Size
- ½ teaspoon Salt
- Chilled Water Pan filled
- ½ cup Rice flour
- Oil – For deep frying
- Salt & Peppers
Instructions
Cutting & Slicing
- Peel the potatoes properly.
- Slice them very thin using a hand knife or a chips slicer for uniform thickness and even frying.
Soaking:
- Dip the potato slices in chilled water for 5–10 minutes.
- Add ½ teaspoon salt and mix gently.Drain the water and rinse the slices to remove excess starch.
Coating
- Lightly dust the potato slices with rice flour to help them dry and become extra crispy.Optional: Place slices in sunlight for a few minutes to remove extra moisture.
Deep Frying
- Heat oil and carefully place potato slices in hot oil.
- Fry the first coat at higher heat to start forming a crust.Reduce heat to medium to cook the chips through and make them crispy inside.
- Fry until evenly golden brown and drain on kitchen paper to remove excess oil.
Seasoning
- Season immediately with salt and pepper.Optional: Add cheese masala, paprika, black pepper, or any seasoning of your choice for extra flavor.
- Your crunchy and crispy homemade potato chips are ready to enjoy!Serve as a snack with ketchup, sauces, or chutney for a restaurant-style treat.
Video
Notes
- Use non-starchy potatoes for the best crisp and texture.
- Slice potatoes extremely thinly — thinner slices stay crispy for longer.
- Soak just 5–10 minutes in cold water to remove excess starch; don’t soak for too long.
- Dry thoroughly after soaking — wet potatoes will not crisp properly.
- Optional: Sprinkle a little rice flour on potato slices to help them dry quickly and become extra crunchy.
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Fry carefully:
- Avoid extremely high heat.
- Start by deep-frying at high temperature until the potatoes begin to firm up.
- Reduce heat to medium to cook them through from the inside.
- Stir gently with a spoon as potatoes start to harden, ensuring even frying.
- Drain excess oil: Place fried chips on kitchen paper or a wire rack.
- Do not cover chips immediately after frying — covering traps steam and makes them soggy.
Nutrition
Calories: 209kcal
