Friday, April 6, 2012

Aloo Papad / Sun Dried Potato Chips

Russet Potato - 2
Salt - 1/2 tsp
Peanut Oil for deep frying

Scrub and wash the potatoes. Slice into thin roundels along with the skin and immediately drop in a bowl of cold water. Wash well twice and soak in water for a few minutes.

In the meantime, heat a big pot of water and bring it to boil. The water should be enough to cover all the sliced potatoes. When the water starts boiling, add half a tsp of salt and switch off the heat. Immediately add the sliced potatoes and leave them for 3 minutes.

Then transfer the potato slices to a colander to drain the water for a few minutes.

Take a parchment paper and arrange the slices in a single line on the paper. Place it under hot sun for 6 to 8 hours and the potato slices turn dry and crispy. If they are still a little moist, place them under the sun next day for a few hours more and they should be ready. They can be stored in an airtight container for a month.

To make chips, heat oil and deep fry them for a minute. Take care not to brown them as they turn bitter when browned. Remove on paper towel to soak up excess grease. Sprinkle a little salt and paprika on top and serve.


bharathi said...

the potato chips looks delicious.

I came to know of your blog through Harini's tongueticklers.I really like all your posts.They are easy to understand and the recipes are unique. The photos are good too.thanks for sharing your recipes

madhu said...

Thank you thi, I am glad you liked my recipes