Dry Aloo Chips
Prep Time
10 mins
Cook Time
5 mins
Resting Time
2 d
Today, I'll share a fantastic recipe for homemade potato chips, ie, Dry Aloo Chips, that are not only delicious but also hygienic, free from artificial flavorings and preservatives. These sun-dried chips have an impressive shelf life of up to a year, making them perfect as a delightful side dish or a quick, crispy snack for kids.
Ingredients
- Potatoes
- 1 tbsp Salt
- Oil (For deep frying)
Instructions
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To begin, it's best to choose good quality, large-sized potatoes for this recipe.
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Start by peeling and washing the potatoes thoroughly.
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While a slicer works well, you can also make thin slices using a knife.
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Heat a pan of water and add approximately 1 tablespoon of salt.
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Once the water begins to simmer, carefully add the sliced potatoes and cook them for about 1 minute.
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Remove the partially cooked slices from the boiling water.
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Next, spread the potato slices on a cloth and allow them to dry for at least a day.
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Afterward, transfer them onto a plate and place them under the sun for an additional day.
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Observe how the potato slices become wonderfully crispy and hard during this process.
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Store the chips in an airtight container to maintain their freshness.
Now, let's move on to frying them!
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Heat oil in a pan and carefully drop the chips into it.
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After a few seconds, remove the chips from the oil.
Voila! Your homemade dry aloo chips or potato chips are now ready to be served and enjoyed.
