Homemade Sun Dried Potato Chips

Who doesn’t like crispy potato chips and when it comes to homemade sun dried potato chips which are loaded with red chili powder? Oh my God! There would be hardly anyone to say no to these hot crispy potato chips. These chili potato chips tastes so amazing that even kids love to have them in spite of so much chili in it.

I agree that the process to make these chips is bit long, but it is very easy to prepare these sun dried potato chips at home. For making homestyle sun dried crispy potato chips we need to have good quality medium to large sized new potatoes (less starchy) which are easily available during the months of March till mid-May, lots of water and little salt. The quantity of salt can be easily adjusted while preparing the chips, and if you are going to have them during fast you can leave salt completely.

As the weather during is hot and warm wind blows during these months, the potato chips dries very quickly. It takes around 3-4 days to dry these chips completely but once dried, these sun dried potato chips can be stored in an air tight container and then whenever you want you can fry them and they are ready to be served in no time. These potato chips can be easily stored for a whole year in just one condition, they should be kept away from moisture.

You can also check crisp homemade Ratalu Chips recipe.

So let’s start making homemade sun dried potato chips/ crispy potato chips recipe / aloo chips recipe at home …..




  • Medium size potatoes – 1 kg
  • Salt – 2 tsp
  • Water – 2 lts
  • Oil for frying




    1. Take new large/ medium size good quality potatoes.
    2. Peel and wash them. Immediately put them in water to avoid any change in colour.
    3. In a large pot pour 2-3 liters of water, add 2 tsp salt into it and let it come to a boil.
    4. For slicing the potatoes, take a big pot/ bowl and fill it with water, we are going to slice our potatoes directly into this water, so that potatoes do not darken and its excess starch get off into the water.
    5. Using a potato slicer, slice all the potatoes into medium thickness directly into this water.
    6. You can also use food processor for the same and dip all the slices immediately into the water to remove excess starch from them.
    7. Once the water gets boil, take out excess water from the potato slices and carefully drop them into the boiling water.
    8. Keep the flame high, cook potato slices until water comes to a boil.
    9. Stir gently 2-3 times in between.
    10. Once the water comes to a boil, turn off the heat and strain the boiled slices into a strainer.
    11. Dip them into a large pot filled with normal water and strain once again.
    12. For drying the potato slices- spread all the potato slices into a single layer on a thin cloth, placed in direct sun light.
    13. While spreading the slices take care that no slice is overlapped otherwise they will stick to each other.
    14. Let the slices dry outside into the direct sun light and take them inside during the evening (along with the cloth) and spread them.
    15. Next morning keep the potato slices again into the sun and in the evening again take it inside.
    16. Repeat this process for 3-4 days or until all the potato slices get completely dried.
    17. Store sun dried potato chips into air tight container, they stay fresh easily for up to one year.

    For frying the potato chips:

    1. Heat oil at medium flame.
    2. Carefully drop few chips into hot oil and press them gently with back of the frying spoon.
    3. Once the chips get fried, they will come up and float on the oil surface.
    4. Immediately take the fried potato chips out of the hot oil and fry the remaining chips in the same way.
    5. Sprinkle salt and red chili powder on the hot potato chips and mix well.
    6. Serve and enjoy crispy potato chips.



  1. Take new large/ medium size good quality potatoes.
  2. Always keep the raw potatos dipped into water to prevent them from darkning.
  3. The quantity of water should be such that all the potato slices should immersed in it.
  4. The quantity of salt should be such that that the water gets lightly salted. Do not add too much of salt.
  5. You can slice potatoes into any of your desired pattern.
  6. Never boil potato slices for too long.
  7. Potato slices should neither be too thin nor too thick, they should be of medium thickness.
  8. Always fry chips in hot oil at medium to high flame.
  9. You can prepare the potato chips early in the morning and spread them before sun light gets too harsh.
  10. If you feel any moisture during storage or after monsoon, then put the chips under sun for 1-2 days.

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