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 crisps with lentils, curries or even just like a starter. However the market ones contain palm oil or have too much salt or spices. You can make it with sea salt if not consuming during Navratri and Sawan fasting.
What kind of potatoes are used for homemade potato chips?
Potatoes with high amount of starch are considered good for potato chips. A good test is when you slice the potatoes, if the liquid that comes out of the potato slice is white, then the starch content is good. These potatoes are also 'floury' potatoes. Potatoes that are 'waxy' or 'new' potatoes are not good for chips.
From the above picture, its clear how the choice of potatoes affect the color of chips. In any case, the older crop of potatoes will always get your better looking chips. You will need to experiment with a small batch of potatoes to understand the quality of potatoes that works best for you.
Russet type of potatoes work best for making chips at home. Here in Australia, we prefer using local variety like Red royal/purple/ sebago.
How do you make potato chips from scratch?
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 verandah and solar cooker drying and making for all those papad and savories. 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 savory recipes. Dear Bhairah ji you are a gem and a pioneer. 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 terrace. Welcome dehydrator!
Can I make these without drying them out in the sun ?
Yes, you can do that using a Dehydrator.
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 sago chakli. You can also use it to make aam papad.
Dehydrating veggies in batches helps me fulfil all these cravings. I dehydrate and make so much stuff.
Do you have to blanch potatoes before dehydrating?
Yes.
Make these at home and you will never buy them from market. Pure chips without any adulteration!
How to make crispy potato chips at home?
1.Peel and slice the potato chips
2. Cook them for few minutes in boiling water with salt and little alum
3.Drain the excess water.
4.Transfer them to cool water so that the cooking is stopped(optional)
5.Drain the excess water.
6.Let it dry in the sun or dehydrator. Once completely dry, store them in a air tight container. Fry them in oil before serving.
Get the homemade potato chips recipe below
Potato chips
Ingredients
- 1 kg large potatoes
- 1 tbsp sea salt/rock salt if eating during fasting period
- 1 small piece of phitkari/alum
- 2-3 litre of water
Instructions
- Using mandolin slicer,thinly slice potatoes.
- Heat a pot with water,salt and alum
- Add the potato slices to water and boil them for 5 mins.
- Remove them from the water, transfer to a pot to cold water for few minutes
- Drain the excess water
- Spread them evenly in a dehydrator or spread it out in the Sun
- Dehydrate for 4-7 hours till crisp or 1-2 days in the sun.
- Store in a dry air-tight jar.
- Fry in hot oil whenever you wish to eat.
Notes
There is no change in taste even if you do not add alum while soaking.
If you are making this specially for fasting: use rock salt and pepper instead of normal salt and red chilly powder.
If you do not have dehydrator dry the chips in hot sun on a plastic sheet in balcony as done in the olden days. As explained in the article, choice of potato is important to get the bright white colored chips.
More snacking recipes to go with mains?
- Papad: They are an eternal part of our lunch menu. Whether u munch on it as masala papad, fried papad or just roasted. You will always love a papad.
- Baked sweet potato chips: Are a great combination for burgers shakes.
- Banana chips : who can stop at one?
- French fries
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Sohail says
My dehydrated potato chips turned black, and taste bitter after frying please guide me in this regard very thank full if you help me out
Regards
Gaurav says
Hi Sohail
Thanks for writing in.
This happens when the potato crop is very fresh and early new ones.The older ones (which are not wet)They should be dry and not sprouted.We have also seen this happen when the potato is very fresh and bit wet.
Hope this helps.
Sohail says
Than you very much , Thank you, i am considering that this is the difference of dehydrator dried and sun dried but you clearify very briefly, also tell me if there is a way out for this phenomenon.
Thanh you in advance
Sohail says
Than you very much , Thank you, i am considering that this is the difference of dehydrator dried and sun dried but you clearify very briefly, also tell me if there is a way out for this phenomenon.
Thanh you in advance
bhavana bhatia says
Did u try adding fitkari alum while making it?
Fitakari when added to potatoes makes it white.
Sohail chouhan says
I tried but same result, can you kindly tell me that , what should be the temperature set for dehydrating potatoes
Gaurav says
The dehydrator that we are using does provide an option for the temperature but it remains in the range of 40-50 degree Celsius
Sohail chouhan says
What will be the effect if we raised the temperature to 55 - 60
Gaurav says
in that case, they tend to get dark pretty quickly. I suggest that take them out a bit earlier this time even if it is 90% done and let them dry out in the open.