In This article teaches a “secret tip” to ensure potato chips turn out bright white and crispy.
By using Alum (Patika/Spatika) during the soaking process and sun-drying the sliced potatoes after a brief parboiling, you can create a long-lasting snack that is healthier than store-bought versions.
Ingredients & Tools
Potatoes: 5 kg (Large size preferred for easier slicing).
Alum (Patika/Spatika): A small piece (available in grocery stores).
Salt: To taste.
Water: For washing, soaking, and boiling.
Slicer: A standard kitchen chip slicer.
Cooking Oil: For frying (optional: can be roasted in a microwave).
Step-by-Step Instructions
1. Preparation
Wash the potatoes thoroughly in water to remove dirt.
Peel the potatoes completely.
Tip: Keep the peeled potatoes submerged in a bucket of water to prevent them from turning brown.
2. Slicing
Using a chip slicer, slice the potatoes into thin rounds directly into a container of water.
It is crucial that the slices fall into water immediately to maintain their color.
3. The Secret Whitening Step
Take a piece of Alum (Patika) and crush it slightly or swirl it in a fresh bowl of water.
Transfer the potato slices into this “Alum water” and let them soak for a while. This is the secret to getting perfectly white chips.
4. Parboiling
Boil water in a large vessel and add a moderate amount of salt.
Add the potato slices to the boiling water.
Cook for about 5 to 6 minutes. You can check readiness by pressing a slice; it should be soft but not falling apart.
Drain the slices using a bamboo or mesh basket to remove all excess water.
5. Sun-Drying
Spread the slices individually on a clean cloth or plastic sheet under direct sunlight.
Ensure they are not overlapping.
Let them dry for 1–2 days. Flip them over in the afternoon to ensure even drying
Once completely dry and brittle, they can be stored in an airtight container for a year.
6. Serving
Frying: Heat oil and fry the dried chips for a few seconds until they puff up.
Oil-Free Option: Place the dried chips in a microwave for about one minute for a healthy, oil-free version.
Key Tips
Large Potatoes: Using bigger potatoes makes the slicing process much faster and results in better-looking chips.
Salt Caution: Do not over-salt the boiling water, as the saltiness concentrates once the chips dry.
Storage: Ensure the chips are 100% dry before storing, otherwise, they may develop mold.
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Hi, I’m Shreejith! For over 5 years, I’ve been sharing my love for authentic flavors through My Indian Recipe. My mission is to simplify traditional Indian cooking—from regional classics to healthy modern twists—so you can easily “Taste the Tradition” in your own kitchen. Every recipe I share is crafted to bring a piece of India’s rich culinary heritage to your table.