Potato chips recipe
Potato chips add the crunch when having simple meal like lentils & rice.You can easily make these potato chips in dehydrator if you are not able to dry them out in the Sun.
- 1 kg large potatoes
- 1 tablespoon sea salt/rock salt if eating during fasting period
- 1 small piece of phitkari/alum optional
- 2-3 litre of water
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.
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.
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.