01
Step 1
Peel the potatoes and slice them as thinly as you can. If you want, you can use more potatoes depending on how many chips you want to make. Drop the slices into a bowl of water to keep them from turning brown.
01 / WHAT YOU NEED
Ingredients
Adjust servings4
02 / HOW TO MAKE IT
Let's cook.
02
Step 2
In another bowl, mix together some ground flour, salt, turmeric powder, chili flakes, cumin seeds, and chopped coriander leaves. Add enough water to make a smooth batter, then stir in a pinch of baking soda.
03
Step 3
Heat some oil in a pan over medium heat. Dip each potato slice into the batter, making sure it’s well coated.
04
Step 4
Carefully drop the coated slices into the hot oil and fry until they turn golden and crispy. Don’t overcrowd the pan—do it in batches if needed.
05
Step 5
Once done, remove the chips and place them on paper towels to drain any excess oil.
06
Step 6
Serve your crispy potato chips warm with your favorite sauce and enjoy!
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Use a mandoline slicer for even, thin slices to ensure uniform cooking.
- Soak the sliced potatoes in cold water for at least 30 minutes to remove excess starch and get extra crispiness.
- Fry the potatoes in small batches to avoid overcrowding the pan, which helps them cook evenly and stay crunchy.
Why you’ll love it
These chips are delightfully crispy and have the perfect balance of saltiness. They make a great snack for any time of day and are much better when homemade compared to store-bought versions. Plus, you can control the ingredients and seasoning to suit your taste.
Serving ideas
Serve with your favorite dips like ketchup, sour cream, or guacamole. They also pair well with sandwiches or burgers for added texture. For a fun twist, sprinkle with herbs like rosemary or paprika before serving.
Storage & leftovers
Store leftover chips in an airtight container once completely cooled to keep them crisp. Avoid refrigerating as moisture can make them soggy. Consume within 2-3 days for the best crunch and flavor.
