Homemade Potato Chips

Homemade Potato Chips

I know making potato chips at home sounds daunting but believe me, it is not as difficult as it sounds. We are so stuck in the flow of eating potato chips from the packets that sometimes we don’t even want to think about trying them at home.

Now on any normal day, I would also not make the potato chips at home. But when I am fasting for Navratri, I prefer making a big batch of my own potato chips. They are an absolutely amazing snack for fasting days to pair with a cup of tea.

Follow the recipe instructions and you will definitely get the crispiest and tastiest potato chips you have tried ever. Sometimes I feel they taste even better than the store-bought ones and the plus point is they are preservatives free.

Ingredients for Homemade Potato Chips

• Potatoes: Normally medium to big sized russet or Rooster potatoes make the best potato chips.
• Salt: I used Himalayan pink salt.
• Lemon juice: Helps in getting the crispier potato chips.
• Oil: For deep frying. I normally use sunflower oil for deep frying.

How to make Homemade Potato Chips

Take plenty of water in a bowl, add salt and lemon juice to it. Wash and peel potatoes, and cut into thin rounds with the help of a vegetable grater/slicer, in the bowl prepared above.

Let it rest in the refrigerator for 10 minutes. Or use chilled water if you are in a hurry. Heat oil in a wok or pan. Now take a handful of potato rounds in your hand and gently transfer them to the hot oil. You may hear a splash sound, just be careful it will settle in a minute.

Quickly stir them gently over the top to avoid sticking with each other. Fry from both sides on high heat till you see a nice golden crunch on them.

Remove from heat with the help of a slotted spoon and drain on a paper towel. It may take 12-15 minutes for each batch of potatoes.

Repeat the same process with remaining. Once all done, store in airtight and enjoy.

Serving Suggestions

Serve the potato chips as a snack, with tea or juice. Store the potato chips in air tight containers.

Pro Tips/FAQs

How to slice the potato chips?

I used the mandoline slicer with the lowest setting to cut the potato slices as thin as possible. However, you can use the knife to cut thin slices by hand as well.

Why my potato chips stuck together in the oil?

Make sure the oil is perfectly hot before adding the chips to the oil. Once the chips are in the oil keep separating them with the help of a slotted spatula to avoid sticking.

Can we add the potato chips into the oil straight from lemon salt water?

Yes, that is the process. You don’t have to pat dry the potato slices. Simply pick a few slices from the water, wait for few seconds to get the extra water drop back in the bowl and then add them in the hot oil. Make sure to keep a distance as it may be very spluttery.

My chips are not as crispy as yours?

It takes time to fry the chips, you might want to be intrigued to take them out from the oil sooner but be patient and at one stage all of the chips will turn golden and crispy.

Like Potato Chips, try these reicpes…

• Chocolate Chip Cookies
• Buckwheat Choco Chip Cookies /Gluten Free Cookies
• Buckwheat Pumpkin Seeds Chocolate Cookies

Looking for more such yummy recipes to get some ideas for your snacking? Do not miss my Puff Patties and Gingersnap and the best ones’s Aloo Chana Chaat.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Homemade Potato Chips

Sapana Behl

Super crispy and absolutely delicious better than the store-bought packets, these homemade chips are a must to try.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Snack

Cuisine Indian

Calories 777 kcal

Equipment

• Mixing Bowl
• Wok
• Slotted Spatula

Ingredients

  

• 6-8 big-sized potatoes
• 1 tablespoon lemon juice
• 1 teaspoon rock salt/ Sendha namak/common salt
• Oil for frying

Instructions

 

• Take plenty of water in a bowl, add salt and lemon juice in it.
• Wash and peel potatoes, and cut into thin rounds with the help of a vegetable grater/slicer, in the bowl prepared above.
• Let it rest in the refrigerator for 10 minutes. Or use chilled water if you are in a hurry.
• Heat oil in a wok or pan. Now take a handful of potato rounds in your hand and gently transfer them to the hot oil. You may hear a splash sound, just be careful it will settle in a minute.
• Quickly stir them gently over the top to avoid sticking with each other.
• Fry from both sides on high heat till you see a nice golden crunch on them.
• Remove from heat with the help of a slotted spoon and drain on a paper towel.
• It may take 12-15 minutes for each batch of potatoes.
• Repeat the same process with remaining. Once all done, store in airtight and enjoy.

Notes

How to slice the potato chips?

I used the mandoline slicer with the lowest setting to cut the potato slices as thin as possible. However, you can use the knife to cut thin slices by hand as well.

Why my potato chips stuck together in the oil?

Make sure the oil is perfectly hot before adding the chips to the oil. Once the chips are in the oil keep separating them with the help of a slotted spatula to avoid sticking.

Can we add the potato chips into the oil straight from lemon saltwater?

Yes, that is the process. You don’t have to pat dry the potato slices. Simply pick a few slices from the water, wait for few seconds to get the extra water drop back in the bowl and then add them in the hot oil. Make sure to keep a distance as it may be very spluttery.

My chips are not as crispy as yours?

It takes time to fry the chips, you might want to be intrigued to take them out from the oil sooner but be patient and at one stage all of the chips will turn golden and crispy.

Tip: If you want, you may add chaat masala and other spices after removing them from the wok.

Nutrition

Serving: 1bowlCalories: 777kcalCarbohydrates: 67gProtein: 7.2gFat: 55gSaturated Fat: 7.2gSodium: 608mgPotassium: 1739mgFiber: 10.2gSugar: 5gCalcium: 39mgIron: 2mg

Keyword crispy potato chips recipe, homemade potato chips, how to make crispy potato chips at home, potato chips

Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

This post was originally posted in 2013, since then I have updated the pictures and content for better engagement.

Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served yourPotato Chips and please do share your tips and tricks with me.

Don’t forget that you can also find me on Facebook, Twitter, Instagram, YouTube, and  Pinterest.

Best Regards,
Sapana Behl