Potato chips recipe | How to make alugadde chips | Aloo chips | Crispy potato chips
By Latha on December 24th, 2016
Potato chips or alugadde chips recipe explained with step by step pictures and a video. This is a red masala potato chips prepared using raw potato, red chili powder, salt and asafoetida. Potato chips or alugadde chips is very easy to prepare and is very tasty.
My son loves potato chips. And I keep preparing crispy potato chips at home in small batches. Last time I prepared both potato and banana chips for him. And he enjoyed both.
While preparing potato chips, it is very important to understand the type of potatoes. If the outer skin is very easily coming out and the potatoes are very fresh, they are considered as starchless potatoes. Making crispy chips using this type of potatoes is very easy. You need not soak or boil. However if the potatoes are starchy and old, you need to soak and boil the slices to remove the extra starch.
I have many potato recipes on this website like potato-onion sambar, potato mosaru bajji, potato palya and sagu, potato paratha, potato bonda, aloo gobi and aloo-carrot paratha recipes.
.This potato chips is with spicy red masala. If you want plain salted chips then simply sprinkle the salt, do not use red chili powder and asafoetida. I have posted one more raw jackfruit chips recipe on this website, which uses the same masala.
If you are looking for more Karnataka style snacks recipes then do check our snacks section. Or if you are looking for more snacks recipes then do check our snacks section. Also I feel you should definitely look in to some of the tasty snacks recipe like congress kadlekai or spicy peanuts, maddur vada, nippattu, crispy chili bajji, mangalore bajji, stuffed mirchi bajji, aloo bonda, avarekalu mixture, baby corn golden fry, mosaru kodubale and onion pakoda.
I have made a detailed video on this "crispy potato chips", with Kannada narration and English subtitles. I have embedded the video below. Kindly have a look. You will be more clear on type of potatoes.
Preparation time: 15 min
Cooking time: 10 min
Serves: 2
Ingredients: (measuring cup used = 240ml)
- 2 big raw potatoes
- 2 tsp red chili powder (adjust as per your spice level)
- 2 tsp salt (or as per your taste)
- 1/2 tsp black salt (optional; but recommended)
- 1/4 tsp asafoetida
- Oil to deep fry
Instructions for making potato chips:
- Take fresh raw potatoes or alugadde. I have used starchless potato or fresh potato, whose skin will be coming up and very easy to peel. Starchless potatoes help in preparing crispy chips. So try to get fresh potatoes.
- Now peel the potato. After peeling immerse the peeled potatoes in water having normal temperature.
- Next in a bowl take all powders like red chili, salt, black salt and asafoetida. Mix well and keep it ready.
- Heat oil in a deep frying pan and slice the potato directly into the hot oil using a slicer. If you do not have the slicer then try to make thin and even slices using a knife.
- Slicing the potato directly into the hot oil is important. Or atleast drop the potato slices one by one into the hot oil immediately after slicing. Please note you should make it as thin as possible.
- Within no time sound as well as bubbles will subside. Flip the chips using spatula. Reduce the flame and fry until chips are super crispy.
- Once done take them out and keep them on the tissue paper.
- Immediately sprinkle the spice powder. When they are cool store them in an airtight container. Enjoy crispy, homemade, tasty chips with a cup of tea.
Additional steps to be followed for starchy potatoes:
- After slicing the potatoes, put the sliced potatoes in the water having normal room temperature.
- Rinse them very well until you observe clear water. Doing so will remove the extra starch from the potatoes.
- Meanwhile take some water and little salt in a wide pan. Keep it for boiling.
- Wait until it starts boiling.
- Add in the rinsed potato slices and blanch them for 2 - 3 minutes. Or allow them to cook for 2 minutes under medium flame.
- Once done, switch off the stove and drain the water completely.
- Next spread them on a clean cotton cloth and pat dry them. Means just remove the extra water. Continue with deep frying.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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