Aloo Chips

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prepare Potatoes

   First, gather your tools: a large bowl, sharp knife, cutting board, and paper towels. Wash the 3 medium potatoes thoroughly under running water. Using your sharp knife, carefully peel the skin off all the potatoes. Be gentle to avoid cutting yourself.

2. 02

   Slice Potatoes Thinly

   Place a peeled potato on your cutting board. Using your sharp knife, carefully slice the potato into very thin rounds, about 1-2mm thick. Aim for slices as thin as a coin. Repeat this for all the potatoes and place the slices directly into the large bowl.

3. 03

   Soak Potato Slices

   Fill the large bowl with cold water, ensuring all the potato slices are fully submerged. Let the potato slices soak in the water for 10 minutes. This helps remove excess starch, making the chips crispier.

4. 04

   Dry Potato Slices

   After 10 minutes, carefully drain the water from the bowl. Spread the potato slices in a single layer on several sheets of paper towels. Gently pat them dry with more paper towels until they are completely dry to the touch. Any moisture will make the oil splatter when frying.

5. 05

   Heat Oil

   Place your kadhai/wok on the stove over medium-high flame. Pour 3 cups (720ml) of vegetable oil into the kadhai/wok. Let the oil heat up for about 5-7 minutes. To check if it's hot enough, drop a tiny piece of potato into the oil; it should sizzle immediately and float to the surface.

6. 06

   First Batch Frying

   Once the oil is hot, carefully add a small handful of dried potato slices into the kadhai/wok. Do not overcrowd the kadhai/wok, as this will lower the oil temperature and make the chips soggy. Use your slotted spoon to gently separate any slices that stick together.

7. 07

   Fry Until Golden

   Fry the potato slices, stirring occasionally with the slotted spoon, for about 4-6 minutes. Keep the flame at medium-high. Watch them closely; they will turn a beautiful light golden-brown and become crisp. You will notice the bubbling in the oil reduces as they cook.

8. 08

   Remove First Batch

   Once the chips are golden brown and crispy, use the slotted spoon to carefully remove them from the oil. Place them on a plate lined with fresh paper towels to drain any excess oil. Repeat steps 6 and 7 with the remaining potato slices, frying them in small batches.

9. 09

   Season Chips

   In a small bowl, mix together 1/2 tsp salt and 1/4 tsp red chilli powder. As soon as you remove a batch of hot chips from the oil, sprinkle a little of this seasoning mixture over them. The seasoning sticks best when the chips are hot.

10. 10

    Serve Immediately

    Continue seasoning each batch of chips as they come out of the oil. Once all chips are fried and seasoned, serve them immediately while they are still warm and crispy. Enjoy your homemade Aloo Chips!