Potato Chips are everyone's favourite and they are made in different ways. One of the ways is boiling the chips and then sun drying them and then frying the chips. This method is used to make chips which can be stored for year long and they are ready to fry whenever one wants to eat. This white fuller potato chips are made during the Potato harvest season when new potatoes are available in abundance. This process is a bit longer, however, it is easier and everyone can follow this recipe to make wonderful chips. One important step in this recipe is sun drying so it is important that you put the chips in sun either in the balcony or roof top terrace. Make this recipe this season and enjoy home style crispy aloo wafers!
Click the PLAY Button below to view the video recipe of Sun Dried Potato Chips:
INGREDIENTS:
1 KG New Potatoes (Preferably Big and similar size/shape)
1/4 Tsp Alum Powder (Potassium Alum / Phitakri)
2 Tbsp Salt or to taste
SERVES: Makes 300-400 gm Potato Chips
PREPARATION TIME: 30 Min
COOKING TIME: 15 Min
SUN DRYING TIME: 4 Days
TOTAL TIME: 4 Days 45 Min
* 1 Cup = 237 ML
METHOD:
1. Peel the skin of the potatoes and wash it in water very well.
2. Using a hand slicer or food processor slice the potato thinly. You can use design variations available in hand slicer too.
3. Shift the sliced potatoes in a bowl of water to prevent darkening and to wash away excess starch.
4. Repeat the process for all the potatoes.
5. In a wide pan, heat enough water for cooking potatoes.
6. Once water starts to boil add Salt to taste and Alum Powder.
7. Put all the sliced chips in Pan after draining the water. Keep the flame high.
8. As chips are put water will stop boiling. Let water come to boil again. Once water boils cook for 2-3 min stirring in between. Chips should be cooked 70-80%.
9. After 2-3 mins switch off the flame. Take out the chips in a strainer.
10. Immediately put the hot chips on clean cloth under Sun for drying.
11. Allow chips to dry for 3-4 days under Sun until it turns completely dry / breaks on bending.
12. Potato Chips are ready to fry!
13. To fry Potato Chips, heat oil in a pan. Check the oil temperature by putting one chip and if it comes up quickly then temperature is right for frying. Keep the flame at medium to high. Keep frying chips and remove them on tissue paper. Fry all the Potato Chips like this!
TIPS:
1. Take New Potatoes preferably big and similar size for best results. New potatoes are usually available from December-January in India. Big and similar size will give nice potato chips.
2. To wash away starch, rinse Potato Chips 4 times in water & then soak them in clean water for 30 mins.
3. If Alum is available in rock form then powder it using mortar & Pestle.
4. Alum Powder prevents Potato Chips from darkening after drying & while frying.
5. Ensure to put the chips in Sun for drying immediately after taking it out from boiling water or else it will start to stick to each other!
6. Ensure to put the chips inside the house during evening and night and put them under Sun again next day till all chips are completely dried.
7. Potato Chips can be stored in air tight container for 1 year preferably in a plastic bag. If you feel any moisture during storage put the chips under sun for 1-2 days.
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