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One recipe you’ll not regret trying
Aloo (Potato)Chips – easy and fun to make (Vegan and gluten free)
Ditch the boring bag of potato chips and go for these homemade crispy munchies that are much healthier. You can bake or fry them. These are made with minimal ingredients and topped with different flavours and seasoning – It’s all about chili flavoured Aloo Chips.
Using a slicer and cut thin slices of potatoes.
Boil water in a large container so that all sliced potatoes get soaked in water.
Add salt and potato to the boiling water keeping the flame high.
When it come to boil, drain the water and dry the potatoes in the sun till they turn crisp.
Store in an airtight container and bake or fry them whenever you want to have them.
Frying
Drop the chips into the hot oil and fry on medium flame till the chips turn crispy.
Add salt and Kashmiri red chilli, give it a good toss so that chips are coated well with all the spices.
Tips
Use potatoes which are rich in starch content.
For deep frying oil has to be very hot and deep frying has to happen on medium flame.
Do not remove chips on tissue paper or towel, use a sieve to place the deep fried chips, so that air can pass on both sides.
Store in an airtight container for longer shelf life.
Sundried chips are the perfect thing to eat in summers as they can be stored in an airtight container for months. Deep fry or bake whenever you want to eat them.
These are falahari or vrat chips which can be eaten during your fasting also. Perfect sun-dried Aloo Chips – Vegan and gluten free – can be stored for 2 years. Enjoy