By Deepali Verma
Homemade aloo chips have the same crunch and saltiness without the preservatives, hence they are frequently found in Indian homes. Yet, the fact that the chips turn black, mushy, and unpleasant sooner than expected is an issue that all home cooks encounter. You can make crisp, flavorful chips with these cooking tricks.
Take large potatoes to start. They should be washed, peeled, and placed in water. This prevents the potatoes from becoming black while they are cooked. After that, slice them into rounds.
Boil the water and salt it. Add the raw potato slices when the water begins to boil and cook them with the cover closed. Boil for 5-7 minutes.
Use it as a clue that the slices are cooked when foam starts to form in the water.
Remove the slices from the burner, pour the liquid through a strainer, and let them sun dry for one to two days.
Keep them in air tight container and fry them whenever you want to consume them.