Homemade potato chips, urulai kizhangu chips

Homemade potato chips recipe with quick video, step by step pictures. Crispy, light and easy to make at home. Salt and pepper flavour.

Do you want to make homemade potato chips? First thing you have to get right is the potato variety. Trust me, I have tried with various types of potatoes here in Singapore earlier. I always ended up in dis coloured chips and tastes burnt. But have seen mom making potato chips in bulk with ease and pass it to me. So I finally got to record in person, what amma makes and I guess it purely depends on the potato variety.

Last month has been super busy with couple of projects, guests and travel. I traveled to India and spent time with my parents for solid 12 days. It’s after almost 14 years. Yes! After marriage, I have neither been to my mom’s place alone nor stayed these many days after Aj’s delivery. So finally I managed to get some time to spend time with them and felt it is really important to spend some quality time with them. I hope I will do the same here after more often.

Check out my aloo bhujiya .Check my parents blog Learn Kolam for simple Diwali rangoli designs.

Coming to potato chips, please choose potato variety that doesn’t change colour when it is sliced. First try with a single potato in small quantity. If it turns out good, you can proceed to make it in bulk. Refer my video/ photo to see the potato variety I used, how it looks. Otherwise very simple and straight forward recipe without any complicated steps or ingredients.

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Homemade potato chips recipe

Homemade potato chips recipe with quick video, step by step pictures. Crispy, light and easy to make at home. Salt and pepper flavour.

Course Snack

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Resting time 10 minutes

Total Time 40 minutes

Servings 4 cups

Cup measurements

Ingredients

• 4 Potatoes Russet variety
• 2 tsp salt
• 1/4 cup water
• 1 tsp Black pepper powder
• Oil to deep fry

Instructions

• First wash and peel potatoes and keep it immersed in water.
• Using a sharp mandolin slicer, slice the potatoes into thin, even thickness slices.
• Keep it immersed in water. Again wash it one more time with generous water to get rid of all the excess starch. Water should run clear.
• Drain the slices from water and spread in a kitchen cloth into a single layer.
• Pat off excess water, set aside for 15 mins. There should not be any excess water over the potato slices.
• Heat enough oil and add the potato slices in a sprinkled way.
• Keep cooking with stirring several times to ensure even cooking.
• Meanwhile, dissolve salt in water.
• Once the potatoes become light, bubbles reduce, sprinkle the salt solution, about one tbsp.
• Let the sizzling stop completely. Drain over paper towel.
• Sprinkle few pinches of black pepper powder and toss well.
• Repeat to finish and let it cool completely before storing in airtight containers.

Video

Notes

• Let the potato slices be even in thickness. Not too thin, not too thick. Check video for reference.
• Regulate heat as and when needed. When you drop the potato slices, let the oil be hot. Towards end, you can try to put in medium to not let the chips change colour, yet turns crispy.
• My mom always uses black pepper, you can use red chilli powder too.
• If you are afraid of sprinkling salt solution (though it wont splatter over hands) you can skip that step and sprinkle salt along with pepper powder.

Homemade potato chips method:

1. First wash and peel potatoes and keep it immersed in water.
2. Using a sharp mandolin slicer, slice the potatoes into thin, even thickness slices. Keep it immersed in water. Again wash it one more time with generous water to get rid of all the excess starch. Water should run clear.
3. Drain the slices from water and spread in a kitchen cloth into a single layer. Pat off excess water, set aside for 15 mins. There should not be any excess water over the potato slices. Heat enough oil and add the potato slices in a sprinkled way.
4. Keep cooking with stirring several times to ensure even cooking.Meanwhile, dissolve salt in water. Once the potatoes become light, bubbles reduce, sprinkle the salt solution, about one tbsp. Let the sizzling stop completely. Drain over paper towel. Sprinkle few pinches of black pepper powder and toss well. Repeat to finish and let it cool completely before storing in airtight containers.

Enjoy crisp, light homemade potato chips with the goodness of black pepper. Stays good and fresh for 15 days.