Potato Chips is a universal snack and its loved by people of all age group. This dish can be served as a appetizer, side dish or a snack. According to the traditional story the original potato chips was created in Saratoga Springs, New York, 1853. In the 20th century, potato chips spread beyond chef-cooked restaurant fare and began to be mass produced for home consumption. Potato chips are a predominant part of the snack food market in English-speaking countries and numerous other Western nations.
Now coming to my story, potato chips are my favourite and I was longing for a long time to make them at home. Yesterday was ekadhasi and in our tradition we fast from grains and beans on this particular day. So when I was thinking of making a nice snack without grains and beans, it suddenly stuck me why shouldn't I try to make some potato chips.I thought wow!!..thats a good idea. Although I had watched my mom making potato chips at home during my childhood day, I vaguely remembered the steps. So I googled and found how to make potato chips at home at videojug and was excited to experiment it. My experiments were fruitful.
Russet Potatoes- 2
Oil- 500 ml
salt for seasoning
Wash and peel the potatoes. Make thin even slices of the potatoes using a mandoline. If you don't have a mandoline, you could us a vegetable peeler or a sharp knife to make thin slices. Pat them dry using a paper towel or line the slices in a cotton cloth and allow them to dry for 10 minutes. Heat the oil in deep pan. Drop the thin slices one by one and fry them on a low-medium heat. Use a slotted spoon to turn the potatoes slices frequently to make sure that the slices are cooked evenly. Once the potato starts turning brown and becomes crip, remove them from the oil using the slotted spoon and transfer it in to a plate with paper towel on it. Leave it for five to ten minutes and then season it with salt.