I love how simple this Indian oven potato chips recipe is. All you do is cut some potatoes into think sticks, toss it in oil, salt, cayenne or chilli powder, and turmeric. Add a fer curry leaves or ginger for aroma. Bake or microwave. Yes, I said microwave! So much easier and healthier than deep fried potato chips! You could spice up the potato chip sticks in many ways; I love the turmeric, chilli powder or cayenne powder, curry leaf combination. The curry leaves get crispy and so fragrant. Serve Indian oven potato chips as a side or a snack, in a newspaper cone. They also go well with any burger! By the way, the recipe below is without curry leaves as I had none left, but the result was still quite good.
1kg floury potatoes such as Maris Piper, peeled and cut into chunky chips
½ tsp turmeric
3 tbsp sunflower oil
Thumb-sized piece of ginger, peeled and chopped, or finely grated into a paste
3 garlic cloves, peeled and chopped, or finely grated into a paste
1 tsp fennel seeds
Generous pinch of cayenne pepper
The day before you plan to eat them, tip the potatoes into a pan of cold water and add the turmeric and pinch of salt. Bring to the boil, and simmer gently for 2-3 mins until just cooked. Drain, leave to cool, then chill overnight if you can. Heat oven to 200°C/180°C fan/gas 6. Drizzle 1 tbsp of the oil in a shallow roasting tin (preferably non-stick), and place in the oven.
Pour the rest of the oil into a large bowl and add the ginger, garlic, fennel seeds and cayenne pepper. Tip the cold chips into the bowl and gently toss with your fingers until evenly coated. Remove the tray from the oven and scatter over the chips. Use a spatula to coat the chips in the hot oil, then lay them out in a single layer and roast for 30 mins. Use the spatula to turn, then return to the oven for 15 mins until crisp and golden. Serve Indian oven potato chips warm.