Potato chips are a crowd favorite. No one can say no to it.
You do end up eating them more than you desired.
Many people like to eat some crispies with lentils,curries or even just like a starter.However the market ones contain palm oil or have too much salt or spices.
Making potato chips at home
You can actually make it at home easily by drying in hot sun or using a dehydrator.I remember my grandparents making them so much at Bhopal.Huge verandahs and solar cooker drying and making for all those papad and savouries.My grandpa is way ahead of his time.As a doctor,he always stresses on good food.When men hardly ventured into the kitchen,he used to treat us with his sweet and savoury recipes.There is something special about Sindhi community.Men are fond of their food but never shy away from making it.They equally help women(working or stay at home) with all chores at home.Even now at age of 80+ he is still sharing with us his tips and tricks.
I live in an apartment now so bye bye huge garden.Welcome dehydrator.
Dehydrating veggies in batches helps me fulfill all these cravings.I dehydrate and make so much stuff.
Dehydrator is a life saver in places you don’t get adequate sun to dry chips in balconies.I think it is one of my best gadgets.People usually make jerky in it who are hard core non-vegetarian.However,I use them to make so many vegan Indian items.
We make potato,bitter gourd chips,dehydrate berries and herbs like mint, and even make sabudana chakli.You can also use it to make aam papad.
Make these at home and you will never buy them from market.
Pure chips without any adulteration!
Voila!
Scroll below to read the recipe of potato chips:
Ingredients
- 1-2 large potatoes
- 1 tbsp salt/rock salt if eating during fasting period
- 1 ltr water
- 1/4 tsp red chilly powder (optional/use black pepper in fasting or just have plain salted)
Instructions
- Using mandolin slicer,thinly slice potatoes.
- Boil them in salt water for 5 mins.
- Spread them evenly in a dehydrator.
- Sprinkle chilli powder on it.
- Dehydrate for 4-7 hours till crisp.
- Store in a dry air-tight jar.
- Fry in hot oil whenever you wish to eat.
Note: You may use fitkari alum if you want the chips bleached white. There is no change in taste even if you do not add alum while soaking. You may also add crushed pepper,red chilly powder,any other seasoning like mint leaves or thyme/oregano before dehydrating them to make a variety of flavors. If you are making this specially for fasting: use rock salt and pepper instead of normal salt and red chilly powder. You may serve this with any curry and rice/roti for main course or with some cheese and hummus as an party appetizer. If you do not have dehydrator dry the chips in hot sun on a plastic sheet in balcony as done in the olden days.
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