Homemade Potato wafers :
- 3 potato, large
- 4 cup chilled water, for rinsing
- 1 tsp kashmiri red chilli powder
- ½ tsp salt
- oil, for frying
Instructions :
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firstly, peel the skin of the large potato. make sure to use a large potato to get good slices.
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slice the potato as thin as possible.
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now transfer the potato slice to a large bowl and add chilled water.
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rinse well and spread on kitchen towel.
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rub off the excess water. this helps to prevent oil spluttering.
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drop the sliced potato into hot oil without overcrowding.
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stir occasionally and fry on medium flame.
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fry until the chips turn crispy.
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drain off into a colander. do not drain over kitchen paper as it turns chips soggy.
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now add 1 tsp chilli powder and ½ tsp salt.
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toss and mix well making sure all the spices are coated.
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finally, enjoy potato chips recipe or store in an airtight container for a month.
Nutrition :
Preparation :
1. in a bowl, add 3 cups of water + 1 teaspoon of salt. Stir so that the salt dissolves.
2. Rinse the potatoes first. Then peel and slice potatoes using a mandoline or a slicer directly in the bowl containing water.
I used 3 large potatoes weighing 550 grams, or about 20 ounces. It is far easier to use a mandoline or a slicer for slicing the potatoes because the slices have to be thin.
Don’t slice with a knife as thick slices do not become crisp when baked, but they still taste good.
3. Slice all the potatoes and immerse them in the water. They should remain immersed in the salted water.
Blanch Potatoes
4. Bring 6 to 7 cups of water + 1 teaspoon of salt to a rolling boil over medium heat.
5. Drain all the water from the bowl and carefully add the potatoes to the boiling water.
6. Blanch the potatoes for 3 to 4 minutes on high heat.
7. Switch off the heat, cover the pot, and allow the potatoes to stay immersed in water for 3 to 4 minutes.
8. The potatoes should be translucent after the blanching process is over.
Prepare Potato Chips For Baking
9. Drain all of the water from the potatoes well using a colander or strainer.
10. Add all the slices to a bowl.
11. Add 1 tablespoon of oil and ½ teaspoon of salt, or add as required.
12. Gently mix very well so that the oil coats the potato slices evenly. You can add up to 2 tablespoons of oil in total.
Bake Potato Wafers
13. Place the chips in a lightly oiled baking tray keeping ½ cm space in between the slices.
Bake potato chips in a preheated oven at 250 degrees Celsius/480 degrees Fahrenheit for 10 to 15 minutes. Do keep a check as oven temperatures vary.
I baked in batches since I have a small oven. If baking in batches, there is no need to brush oil on the baking tray again.
High temperatures work best, as when I have baked these at lower temperatures, they did not have the light crisp texture.
14. Once they look crisp and are light golden to golden, then remove potato chips from the oven.
As soon as they are cooled, store the potato wafers in an air-tight jar or box. They get cooled within a minute. You can make them more golden if you want.
Serve these crisp, thin, and light baked potato chips as a snack or an accompaniment to your favorite dips, sandwiches, or wraps.
Feel free to sprinkle more salt as needed on the baked potato wafers.
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