Best Dried Potato Chips, Homemade Batata (Aloo) Ke Wafers

Best Dried Potato Chips, Homemade Batata (Aloo) Ke Wafers

Dried potato chips are a traditional snack that combines simplicity with rich flavor.

These dried potato chips are easy and quick to prepare at home, requiring only a few ingredients: high-quality potatoes and an efficient slicer. To make dried potato chips, clean the potatoes, slice them evenly with the slicer, soak them in water overnight, blanch them, and dry them.

One of the key advantages of dried potato chips is their long shelf life— stored for up to a year when kept in an airtight container.

Typically, these dried potato chips are processed during summer, when the new potatoes are less sweet and readily available in bulk. For those who may not have the option to dry the chips outside due to limited space, it is possible to dry them indoors using a fan over two days.

While preparing these chips, I did not use an alum; excessive use can lead to a bitter taste.

Here are some additional tips for achieving crispy, white potato chips:

• Select large, fresh potatoes for the best results.
• Use new potatoes, which are often slightly muddy and have thin skins that peel easily.
• Avoid slicing the potatoes too thinly to prevent breakage.
• Immerse peeled potatoes in water immediately to prevent them from turning black.
• After slicing, soak the potatoes in water overnight.
• Rinse the slices multiple times until the water runs clear.
• Ensure that the potatoes are not undercooked, as this can cause them to blacken during the drying process.
• Blanching for the proper duration is crucial—overcooking can lead to breakage during frying. Ensure the potatoes have cooked around 80 percent.
• Use black salt or sendha namak if prepared for fasting.
• Store in an airtight container for maximum freshness.

Dried potato chips are crunchy and satisfying. They are considered a healthier alternative to many mass-produced snacks. They can be seasoned with herbs, spices, or a touch of salt, catering to diverse flavor preferences.

Enjoyed as a standalone snack or a side dish, they provide a delightful way to savor the potato in its most natural form.

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Recipe Video

Recipe Card

How to Make Dried Potato Chips at Home Step by Step with Photos

1. To make potato chips select larger, muddy potatoes with thin skin that peels off easily.Tip*- The new potatoes available after February are best for making chips, as they tend to be less sweet.
   
2. Wash the potatoes thoroughly with water and peel off their skin. Transfer them into a bowl of water to prevent them from turning black.
   
3. Ensure that the potatoes are fresh and without any blemishes; remove any dirty or spoiled areas.
   
4. Using a slicer, slice the potatoes lengthwise for long chips, and drop the slices into the water immediately to avoid discoloration.
   
5. You can also slice them in a round shape according to your preference.
   
   
6. Add enough water to the bowl and soak the sliced potatoes overnight or for at least 7 to 8 hours.Tip*- This step is crucial; do not skip it. Soaking overnight will remove excess starch.
   
   
7. The next day, the potato slices will settle at the bottom of the bowl. Drain the water.
   
8. Add clean water and gently wash the potatoes. The water will likely be slightly yellowish; discard this water.
   
9. Repeat this step by adding clean water and washing the potatoes until the water runs crystal clear.Tip* – Wash the potatoes with clean water at least twice or thrice.
   
10. Heat water in a large pan and add sea salt for flavor. Add sendha namak (rock salt) or black salt to consume during fasting.
    
11. Add the sliced potatoes and boil them for three to four minutes. Be careful not to undercook them, as undercooked chips can be sticky and turn black when dried.
    
    
12. The chips should be about 80% cooked; press them lightly with your fingers to check if they tear apart easily.
    
13. Transfer the boiled chips to a large bowl to cool.
    
14. For the next batch, change the water in the pan, add salt again, and boil the chips as previously done.
    
    
15. Once all the chips are cool, dry them under the sun or a fan for one to two days.
    
16. The potato chips will shrink as they dry but should puff up to their original size once fried.
    
    
17. Store the dried chips in an airtight container. Fry them whenever you want.
    
18. Sprinkle some red chili powder for added flavor. Enjoy!
    

FAQ

Conclusion

Dried potato chips are healthier as compared to the mass-produced chips. Easy to make at home under good hygienic conditions, with a longer shelf life, the best advantage is these potato chips do not need any sunlight to dry them. Enjoy them as a side dish or a snack, seasoned with different flavors. If you like this recipe, please share it with your friends and family. Do not forget to leave a comment to improve.