One of my fond memories of childhood is chips, papad, kachri etc spread out in the backyard of my house. My mother would spread plastic sheets on the ground and line them with papad or spread a cloth with chips of all shapes and sizes. We would store them up in large jars ready for use. It was fun preparing the fares specially when it hard work increased the taste of the fares and also helped fill out the dull summer afternoons during holidays
This time I went home, Mom and I again made some potato chips. The best part is frying the chips once they are done and everyone digging into the bowl.
2 kg large potatoes
Peel the potatoes. A special chips cutter is required as displayed below. Hold it at an angle and just slice the potatoes against it.
Wash the chips in water 2-3 times to drain out the starch. Boil in a pot of water for 1 minute to make the chips tender. Test by squeezing the middle of a chip. It should not be too hard or too soft. Drain the water.
Spread a nylon or synthetic cloth under the sun. It is easy to free the chips from a synthetic cloth. Lay the chips on the cloth singly. They should not overlap each other. Let them dry for a couple of hours till they feel crisp. They will be stuck to the cloth. Stretch the cloth by its two ends running along the entire length of it. The chips will come off automatically without breaking. Leave the chips in the sun till they dry out completely.
Store in an air-tight box. Fry and sprinkle salt or chat masala for taste. Serve hot with tea.
The chips mentioned here are very handy when fasting as they do not contain salt. In order to make salted chips, add salt to the boiling water.