3)As soon as the entire potato is sliced up, wash the potato slices properly in water for two or 3 instances till the water runs out clear. This can take away any extra starch from the floor. Now, add a few tsp of salt to the bowl, combine nicely and go away the potato slices to take in in water .
4)After about 10-15 minutes, take away the potato slices from the water and go away them to dry on a clear kitchen towel / paper napkins. In the meantime warmth oil for frying. As soon as the oil is sizzling, cut back the flame to medium low and drop a batch of the potato slices. Constantly maintain tossing up the potato slices within the oil, till they flip barely golden and/or crisp. Take away the chips from the oil and drain off extra oil. Earlier than including the subsequent batch for frying, watch for a number of minutes, ensure that the oil is again sizzling once more.
5)Style the potato chips and add further salt per style, toss it up and luxuriate in a plain salted model
6)Add crimson chilli powder to the chips and toss it up for a spicy chilli model.
7)Add freshly floor black pepper to the chips and toss it up for a spicy pepper model.
8)Retailer in an hermetic container or zip lock bag and luxuriate in.
N.B
– Alter seasoning per style.
– Use a pleasant, sharp potato slicer to get skinny and crispy chips.
– Washing the potato slices in water will take away the surplus starch on the floor and offers even browning whereas frying.
– Don’t add moist slices of potato in sizzling oil.
Dry them off fully earlier than frying.
