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potato chips
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4 from 5 votes

Sun Dried Potato Chips

 Potato Chips from Scratch – Homemade and delicious!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Home made, snacks/starters, Sundried
Cuisine: Indian, North Indian Cuisine
Keyword: aloo chips, potato chips, sun dried
Author: Anjana Chaturvedi


  • 2 kg Potatoes
  • To Taste Salt
  • I/4 tsp Alum Powder / Phitkari
  • 2 Tsp Red Chili Powder To Sprinkle
  • 1 Serrated Potato Slicer/ Mandolin
  • Muslin cloth OR Plastic Sheet
  • Enough Cooking Oil To deep fry


  • Wash and peel the potato skin (peeling is optional and depends on personal choice)
  • Fill enough water in a large pot and add alum powder in it and mix wel
  • With the the help of potato chips slicer start making chips.
    For the crisscross pattern you have to use the serrated potato slicer which I have shown in the picture.
  • To make crisscross pattern first you have to put peeled potato on the slicer and then slice a chip by applying slight pressure on it.
  • Then for the next chips slightly twist the potato and make the next slice .
    So keep twisting the direction of potato after every chips.
  • If you want to make plain chips then you can use any normal potato slicer or a sharp knife.
  • Keep soaking all the potato chips in the water filled bowl in which you have mixed alum for about an hour.
  • When you finished making all the chips then drain the water and wash the chips three times in fresh water so that all excess starch is removed and on your last rinse you will see the water will be clear unlike the prior washes where the water will have milky traces of starch.
  • Boil enough water in a big pan and add some salt (enough to make the water taste salty) and a pinch of alum powder.
  • When water starts to boil add the drained potatoes in it.
  • Keep stirring gently till the water starts boiling again (about 2-3 minutes)
  • Drain the blanched potato chips over a colander to drain all the water.
  • Spread hot chips on a muslin cloth in a single layer,avoid overlapping.
  • They will dry in about 2 days time or depending on the heat in the climate
  • When they become dry and crisp store in a air tight jar and use till they last.

How to serve-

  • Heat enough oil in a big,deep and wide pan.
  • When the oil is hot add some sun dried chips and fry on medium heat. 
  • Drain on a paper towel to remove the excess oil.
  • Sprinkle a dash of chili powder or chat masala and serve


  1. Try to choose big, round,white and even size potatoes to make chips.
  2. Alum is added to make chips white in colour as some times potato chips turn slightly black after drying.But don’t add too much else the chip may become red while frying.
  3. Peeling potato or not depends on your preference ,but I always peel potatoes before making chips.
  4. You can add any spice of your choice on the fried chips, you can add dry mint powder, mango powder, black salt, roasted cumin powder, dry tomato powder, chat masala on fried chips to enhance the flavour.
  5. Sliced potatoes should be completely submerged in water to avoid discoloration.
  6. Some times sweet variety of potatoes makes the chips red so choose a good variety of potato.
  7. Adding salt in the water is optional ,you can also sprinkle salt after deep frying,but I prefer to do this way.