Masala Potato Chips
Forget store-bought bags! These homemade masala potato chips are incredibly crispy, perfectly seasoned with a blend of Indian spices, and utterly addictive. A perfect tea-time snack or party starter.
For 4 servings
Prepare the potatoes. Wash and peel the potatoes. Using a mandoline slicer or a sharp knife, slice them into very thin, uniform rounds (about 1/16 inch or 1.5mm thick). Place the sliced potatoes immediately into a large bowl of cold water. Let them soak for 30 minutes. This removes excess starch and helps make them crispy.
Dry the potato slices. Drain the water completely. Spread the potato slices in a single layer on clean kitchen towels or paper towels. Pat them thoroughly dry. This step is crucial – any moisture will cause the oil to splatter and will prevent the chips from getting crispy.
Mix the masala seasoning. In a small bowl, combine the red chili powder, chaat masala, amchur powder, salt, and black salt. Mix well and set aside.
Fry the chips in batches. Heat the oil in a deep kadai or pan over medium-high heat to about 350°F (175°C). Carefully add a handful of dried potato slices to the hot oil. Do not overcrowd the pan. Fry for 3-4 minutes, stirring occasionally, until the sizzling subsides and the chips are light golden and crispy. Remove the chips with a slotted spoon and drain them on a wire rack or a plate lined with paper towels.
Season and serve. While the chips are still hot, transfer them to a large bowl. Sprinkle the prepared masala mix over them and toss gently to coat evenly. Let the chips cool completely before serving for maximum crispiness.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1A mandoline slicer is highly recommended for thin and uniform slices, which ensures even cooking.
- 2Do not skip soaking the potatoes. It's the key to removing starch and achieving a crispy texture.
- 3Ensure the potato slices are completely dry before frying to prevent oil from splattering and to get the best crunch.
- 4Fry in small batches to maintain the oil temperature and avoid soggy chips.
- 5Season the chips while they are hot from the fryer, as the oil helps the spices adhere better.
- 6Store cooled chips in an airtight container at room temperature for up to 3-4 days.
Adapt it for your goals.
Healthy
For a baked version, toss dried potato slices with 2 tbsp of oil and the spice mix. Arrange in a single layer on a baking sheet and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until crisp.
quickQuick
Use store-bought plain salted potato chips. Warm them in an oven for 1-2 minutes, then toss with the prepared masala mix for an instant snack.
kid friendlyKid friendly
Omit the red chili powder and black salt for a milder flavor. A simple mix of salt, a pinch of turmeric, and dried mint powder works well for kids.