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.