MASALA POTATO CHIPS RECIPES

Steps:

• Heat the oil in a large pan over medium-high heat, then add the red onion and cook for 5 minutes, until browned.
• Add the tomato, serrano, and garlic. Stir well, cover, and cook for 5 minutes, until the tomatoes have softened.
• Add the garam masala, turmeric, and cumin. Stir, reduce the heat to medium, and cook for another 10 minutes, or until the sauce clings to the potatoes and they soften slightly.
• Stir in the lemon juice and cilantro, then add the fries and salt. Toss well to coat. Serve immediately.
• Enjoy!

Steps:

• Wash and peel 2 potatoes. Alternatively, these can even be prepared with the skin, in which case you can move on to the below mentioned steps.
• Use a chips cutter/slicer to cut chip slices. If you do not have a slicer then you may use a peeler to cut the slices.
• Soak the slices in some water for about 10 minutes, to remove the starch from the potatoes. This makes the chips crispy.
• Now, place the potato slices on a towel to let these dry for 10 minutes. Be sure to place each slice separate from another to prevent slices from sticking.
• Now, tap gently using a towel.
• Heat some oil in a wok to fry the chips on medium heat. To check if the wok is hot enough, drop a few potato slices into the wok. Drop these one at a time, to prevent slices from sticking to one another. Once the the oil is ready, drop all the slices (one at a time) into the wok. Begin frying on medium heat.
• Change sides frequently to make sure chips are cooked thoroughly from all sides until crispy and golden in color. It usually takes about 5-6 minutes to frying these.
• Sieve these out and drain the excess oil to remove these from the hot oil once done. Crispy potato chips are now ready.
• Garnish the chips with some pepper and salt, and mix well. Alternatively, you may use red chili powder, paprika powder or cayenne pepper to flavor these. Wait till the chips cool down and then store these an airtight container. These can be stored for about 15 days.