Water for washing, cleaning and soaking the potatoes
For Shallow Frying Option
¼ cupoil
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.