Best crispy masala potato chips recipe. Great as a side dish next to kadhi chawal! It also makes a great snack. Perfect for Game Day!
Ingredients
- 5 medium Idaho potatoes , russet
- A generous drizzle of oil , or 4 tablespoons
- 1 teaspoon cumin-coriander powder
- 1 teaspoon Kashmiri chili powder
- ¼ teaspoon turmeric
- ½ teaspoon salt , or to taste
- A pinch of Chaat masala , optional
- Water for washing, cleaning and soaking the potatoes
For Shallow Frying Option
- ¼ cup oil
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Instructions
Baked Crispy Masala Potatoes
- Thoroughly wash and scrub the potatoes under running water.
- Remove the peels with a peeler or a carving knife. You may keep the skin on if you like.
- Thinly slice the potatoes with a knife or use a mandolin. Rinse them with warm water a couple of times.
- Soak the sliced potatoes in hot water for 5 to 15 minutes. This will help cook crispy potatoes.
- Preheat the oven to 400F. Spray a large baking sheet with oil or line it with aluminum foil.
- Drain the water and pat dry the potato slices completely. Drizzle oil on potatoes and toss them well.
- Add salt, turmeric, cumin-coriander, and Kashmiri chili powder for smokey potatoes. Sprinkle chili powder after baking for non-smokey flavors. Toss and combine the spices.
- Transfer the potato slices to a lined baking sheet and spread them evenly. If needed spread them on two baking sheets.
- Bake it at 400 F for 18 to 20 minutes or until crispy. If needed turn the chips around 10 minutes for even cooking. Transfer the potatoes to a large bowl.
- Sprinkle Chaat Masala and Kashmiri Chili powder(if not added while baking). Toss well to combine the spices.
- Serve as a snack, side dish, or appetizer.
Shallow Fried Potatoes
- Follow 1-4 instructions from baking instructions.
- Heat ¼ cup oil in a large wok or a cast-iron skillet on medium-high heat.
- Add pat dried thinly sliced potatoes. Add salt and turmeric powder. Stir gently with a flat metal spatula. Let potatoes cook on one side for 1-2 minutes or until golden brown.
- Turn the potatoes and cook on another side until golden and cooked through. Stir in between for even cooking and crispy texture. Turn the heat down to low-medium.
- Add cumin-coriander powder and Kashmiri chili powder to potatoes. Toss or stir gently and coat the spices.
- Transfer the chip to a large bowl. Sprinkle Chaat Masala and serve.
