Homemade Aloo Chips Recipe | Sun Dried Potato Chips Recipe

About Homemade Aloo Chips Recipe

Homemade Aloo Chips Recipe | Sun Dried Potato Chips Recipe | Batata chips recipe with step-by-step photos and video: Crispy, golden, and packed with flavor, homemade aloo chips are the ultimate snack to pair with a hot cup of tea. Made with fresh potatoes and no added preservatives, these homemade aloo chips offer a natural, healthier alternative to store-bought snacks, perfect for guilt-free munching!

Made from fresh potatoes and sun-dried for a perfect crunch, this potato chips recipe is easy to prepare and these chips can be stored for later. Enjoy the traditional aloo chips recipe and the perfect blend of crunch and comfort with every bite.

Homemade aloo chips are a beloved snack that many of us have enjoyed since childhood. This sun-dried potato chips recipe is a simple yet time-honored way to make crispy, flavorful chips right at home. Instead of buying packaged chips, you can use fresh potatoes, a bit of sunlight, and some basic kitchen tools to create a healthier, homemade alternative.

Whether you prefer to enjoy them on their own or as a side with your favourite meal, these aloo chips are incredibly versatile and perfect for satisfying those midday snack cravings.

What makes this batata chips recipe special is the unique process of sun drying, which gives the chips their signature crispiness and allows them to be stored for longer periods. By boiling the potato slices first, you soften them just enough to retain their shape and ensure even drying.

The result is perfectly dried chips that can be stored and fried whenever you’re in the mood for a fresh batch of homemade potato chips. This recipe for making potato chips not only preserves the chips but also enhances their natural flavour.

Homemade potato chips recipe are also a great snack for festive occasions, family gatherings, or road trips. The simplicity of this aalu chips recipe, combined with the option to store the dried chips, makes it a convenient and rewarding snack to prepare. With just a little effort, you can create a large batch of sun-dried chips that are ready to fry and enjoy whenever you like.

Navratri-Friendly Aloo Chips with Sendha Namak – Perfect Fasting Snack

If you use sendha namak (rock salt) instead of regular salt, you can enjoy these homemade potato chips during Navratri fasting. Sendha namak is allowed in Navratri as it is considered pure and is commonly used in fasting recipes, unlike regular table salt which is avoided. Just ensure the rest of the ingredients align with your fasting guidelines, and you’ll have a delicious, fast-friendly snack.

By following this traditional method, you can create delicious, crispy aloo chips at home. The sun-drying process not only adds an authentic touch but also allows you to make a large batch that can be stored and fried later, making it a perfect snack for any occasion.

Other Popular Recipes

Similarly, if you are looking for more Snack Recipes, I would like to share my other snack recipe collection, such as chana dal farra, potato kulcha sandwich, fried idli, no fry bread roll, and aloo toast with this post of fried potato chips recipe | home made aloo chips recipe.

You can also try my other Recipe Categories,

1. Breakfast Recipes
2. Bread Snack Recipes
3. Baked Snack Recipes
4. Air Fryer Recipes

Step-by-Step Recipe

1. Start by washing the potatoes thoroughly to remove any dirt and peel them.

2. Use a sharp knife or mandoline slicer to thinly slice the potatoes into even rounds.

3. After slicing, prepare a large pot of water and bring it to a boil.

4. Add approx a tsp of sendha namak or salt to the boiling water to enhance the flavor of the potatoes.

5. Once the water is boiling, carefully add the potato slices to the pot.

6. Boil the slices for 3-4 minutes. The goal is to make them slightly tender but not fully cooked.

7. Boiling softens the potatoes just enough so that they dry and fry more evenly later. Make sure not to overboil the potatoes, as this can make them too soft and difficult to handle during the drying process.

8. While boiling, the potato slices may slightly change color, becoming a pale white or yellow. This step ensures that the chips turn out crispy after drying and frying.

9. Once the slices are boiled, drain them immediately using a strainer or colander.

10. Allow the excess water to drain off completely, shaking the strainer gently to remove as much moisture as possible. Let the slices sit for a few minutes to cool down slightly.

11. At this point, you want to remove any remaining moisture from the surface of the slices to prepare them for drying.

12. Pat them dry gently with a clean kitchen towel or paper towel. This helps speed up the drying process and prevents them from sticking together during sun drying.

13. Next, prepare a clean old bedsheet, cotton cloth, or a polythene sheet. Spread the sheet out in a sunny spot, preferably in an area that gets direct sunlight for most of the day.

14. The bedsheet or polythene will provide a clean surface for the potato slices to dry on.

15. Lay the boiled and dried potato slices in a single layer on the sheet. Make sure they don’t overlap, as this can prevent even drying. Leave enough space between the slices to allow air circulation.

16. Leave the potato slices out in direct sunlight for one full day. The heat from the sun will gradually remove the moisture from the slices, making them dry and crisp.

17. If possible, flip the slices halfway through the day to ensure both sides dry evenly.

18. Depending on the strength of the sun and humidity, the drying process may take longer, but usually, one full day in strong sunlight is sufficient.

19. After the potato slices have dried completely, they will feel hard and brittle.

20. At this point, they are ready for frying.

21. If you prefer to store the dried chips for later use, allow them to cool completely and then store them in an airtight container. The dried chips can be kept for several months and fried whenever you’re ready to enjoy them.

How to fry Potato Chips:

1. Pour a generous amount of oil into a deep frying pan or kadhai. Heat the oil over medium heat until it’s hot but not smoking. Test the oil by dropping a small potato slice; if it sizzles and rises to the surface, the oil is ready.

2. Carefully add a handful of potato slices into the hot oil, ensuring not to overcrowd the pan. Fry in batches for even cooking.

3. Let the potato slices fry, stirring occasionally to ensure they cook evenly. Fry them until they turn golden brown and crispy.

4. Once the chips are crispy and golden, use a slotted spoon to remove them from the oil. Place them on a plate lined with paper towels to absorb excess oil.

5. While the chips are still hot, sprinkle salt or your favorite seasoning for added flavor. Toss them gently to coat evenly.

6. Allow the chips to cool slightly before serving. Enjoy them fresh, or store them in an airtight container for later.

How to Make Air Fried Potato Chips – A Healthier Alternative

1. Preheat the Air Fryer: Set your air fryer to 180°C (350°F) and let it preheat for a few minutes.

2. Arrange the Chips: Place the sun-dried potato slices in a single layer in the air fryer basket. Avoid overcrowding to ensure even crisping.

3. Air Fry: Cook the chips for about 10-12 minutes, shaking the basket halfway through to ensure even cooking. Keep an eye on them to avoid over-browning.

4. Season and Serve: Once crispy and golden, remove the chips, season with salt or spices, and serve immediately.

Recipe Card

Tips for Making Perfect Homemade Aloo Chips

1. Uniform Slices: Use a mandoline slicer for even thickness to ensure all chips cook and dry evenly.

2. Boiling Time: Don’t overboil the potatoes; they should be just slightly tender to hold their shape during drying.

3. Sun Drying: Make sure to dry the potato slices in direct sunlight for a full day to ensure they become completely dry and crisp.

4. Flip the Slices: Flip the potato slices halfway through sun drying to ensure even drying on both sides.

5. Oil Temperature: Make sure the oil is hot enough before frying to prevent sogginess, but not too hot to avoid burning the chips.

6. Store Properly: Once dried, store the chips in an airtight container if not frying immediately to keep moisture out.

7. Season Immediately: Add salt or seasoning while the chips are hot, as it sticks better and enhances the flavor.