Ingredients

• 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.