Munching on a bowl brimming with crispy and flavorful potato chips is an ideal way to satisfy our cravings. Potato chips are made by shaving potatoes into thin slices, either baked or deep-fried until crispy. Once cooked, they are intensely flavoured with a dust of seasoning spices and cheese sprinkled all over them. There was a time when we excitedly gushed over homemade chips. Still, the advent in technology and comfort in ordering food has made us sluggish that we prefer ready-made food over homemade. We have almost forgotten what it feels like to relish a bite of homemade chips handcrafted with love and natural flavours. So move your processed snacks and make some delicious potato chips at home.
Here are some tips and tricks that you deserve to know
- Peel the skin off potatoes: The first step, to begin with, is peeling the skin off potatoes. You can either peel off using a sharp knife or a peeler to ease the process. Some people prefer making their chips with a covering, so it’s up to you to decide how you like and want your potato chips to be.
- Slice it right: Take each potato in your hand and gently slice it using a slicer. Slice one by one and do not rush while slashing; otherwise, you may ruin the shape and texture.
- Leave the slices in saltwater: After slicing, dip the slices in salt water and leave them soaked for about 30minutes. This will help remove the extra scratch and give your potatoes the right crisp.
- Bake, don’t fry: The two most accessible methods of making potato chips are baking them or frying them in oil. Baking is the best option if you want your chips to be oil-free. Nowadays, people can also make them in an air-fryer to opt for it if you have one at home.
- Seasoning is a must: Once your potato chips are ready, season them well by sprinkling salt, herbs and spices over them. If you want them to be spicy, sprinkle red chilli powder accordingly and use herbs such as thyme, basil, oregano and rosemary.
Tap here to check out a complete recipe to make a bowl of crispy potato chips at home.
