Crispy Potato and Rice Chips: A Simple Tea-Time Snack
35 minutes
840 reads
About Crispy Potato and Rice Chips: A Simple Tea-Time Snack
Enjoy the irresistible crunch of these homemade potato and rice chips – the perfect accompaniment to a warm cup of tea or coffee on a cozy afternoon. Made with simple ingredients and a touch of spice, these bakery-style chips are surprisingly easy to make and offer a delightful, satisfying snack.These light and crispy chips are a delicious alternative to commercially-made snacks. The combination of potatoes and rice creates a unique texture, while the chili powder adds a subtle kick that's not overpowering. Perfect for sharing with friends or enjoying a quiet moment of indulgence.Whether you're looking for a quick snack or a simple treat to impress guests, this recipe is sure to become a new favorite. Get ready to experience the perfect blend of crispy, savory, and subtly spicy in every bite!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
For the Chips
- 7 medium Potatoes russet or yukon gold recommended, about the same size
- 1 cup Rice Flour
- 1/2 tsp Chili Powder red
- 1.5 tsp Salt or to taste
- 2 cup Vegetable Oil or enough for frying
Optional Garnish
- 1 tbsp Chaat Masala for extra flavor
Instructions
Preparation
- Peel the potatoes and cut them lengthwise into approximately 1/4-inch thick slices.
- Parboil the potato slices in salted boiling water for about 5-7 minutes, until slightly softened but not mushy. Drain well and set aside to cool.
Coating and Freezing
- In a large bowl, combine the rice flour, red chili powder, and salt.
- Toss the parboiled potato slices in the flour mixture, ensuring they are evenly coated.
- Spread the coated potatoes in a single layer on a baking sheet and freeze for at least 15 minutes, or until firm.
Frying
- Heat the vegetable oil in a large skillet or frying pan over medium-high heat.
- Carefully add the frozen potato slices to the hot oil, working in batches to avoid overcrowding the pan.
- Fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove the chips from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
Serving
- Sprinkle the crispy potato and rice chips with chaat masala (optional).
- Serve warm with tea or coffee.
Recipe Notes
Expert Tips for Perfect Little Finger Chips
- For extra crispy chips, ensure the potatoes are completely dry before coating them in the flour mixture. Pat them dry with a clean kitchen towel if needed.
- Don't overcrowd the pan when frying. Working in batches ensures even cooking and prevents the chips from becoming soggy.
- Adjust the amount of chili powder to your liking. Start with less and add more if you prefer a spicier chip.
- Experiment with different seasonings! Try adding other spices like garlic powder, onion powder, or paprika for a unique flavor profile.
Related Posts You May Like
Recipe Nutrition
Calories: 482kcalCarbohydrates: 58gProtein: 6gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 12.6gSodium: 1710mgFiber: 4gSugar: 2g
Geeta Biswas
Articles: 919
5 Comments
Leave a Reply
You must be logged in to post a comment.
Wow, this looks fantastic!
Looks so appetizing! Thank you for posting.
Such a delicious dish! Thank you.
This is awesome! Can’t wait to cook it.
Such an enticing dish! Thanks for the recipe.