Ingredients
The following ingredients have 10 Servings
- 3 Large potatoes
- Salt
- Water
Instruction
- Select big new potatoes and scrub the mud throughly. Now pee the potatoes and cut each potato into half. Place the potatoes in a bowl of salted water.
- Using a good slicer slice the potatoes into thin wafers. Keep a big vessel full of salted water ready. As you slice keep the wafers immersed in the salted water. Once done, let the wafers be in salted water for 45 minutes.
- Now drain and rinse the wafers thoroughly for 3-4 times, changing water every time. With each rinse, you will the starch getting removed and water is more clear.
- Now bring a large pot full of water to a rolling boil. Add a pinch of baking soda and salt to it. Add drained potatoes and blanch for 2-3 minutes.
- Drain immediately and spread as single layer on a clean cloth or polythene sheet.
- Sun dry for 1-2 days depending on the sun light. Once completely dry and crispy, store in airtight container.
- To serve, deep fry the required amount of sun dried potato chips and season with chili powder. Serve as snack!
