Homemade Potato Chips

Recipe by
Total Time:
2-3 days
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Hard

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Deep Fried Spring Chicken

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  • 5 kg - White potatoes
  • 2 tbsp - Salt
  • 1/4 tsp - Alum
  • Large ten litre container for boiling
  • Clean thick old bedsheet for drying or even a large thick plastic sheet
  • Water

How to Make Homemade Potato Chips

  • Fill a large container or clean plastic basin or bucket with cold water.
  • Peel, drop thin chips with a potato slicer (thinnest blade) and immerse into water.
  • Cover and keep aside overnight.
  • In a large 10 litre vessel, heat plenty of water.
  • Bring to a complete boil, add salt and 6-7 pinches of alum, powdered.
  • Drain out potato chips and drop into boiling water.
  • Boil till chips change colour and are just a shade tender.
  • Do not allow to overcook or they will break on draining.
  • Undercooking will make the chips blackish on drying.
  • Drain out water completely.
  • Spread sheet in the hot direct sun and peg down with some weights on all corners.
  • Spread out the chips in single layer all over the sheet.
  • Allow to dry till brittle.
  • When all moisture evaporates, heap them indoors on another sheet.
  • Bring the chips to room temperature and store in a clean dry airtight container.
  • To proceed:
  • Heat oil in a frying pan till hot.
  • Put in 10-12 chips, allow to expand.
  • Drain quickly with perforated large spoon.
  • Put on absorbent kitchen paper to soak excess oil.
  • Season with salt and pepper, chaat masala, or paprika, as desired.
  • Toss lightly to coat all chips.
  • Serve.