<br />Making home style potato chips is fun and easy. Guaranteed they won't last long! A food processor with a slicing attachment is very helpful. Experiment with the thickness; you may like them thicker or thinner. I like to use olive oil because it has less trans fats, but you can use safflower, corn, or peanut oil as well as vegetable oil.<br /><br />Potato Chips is one of the most common snacks which is a favorite for all. I especially loved eating the spicy varieties with black pepper and hot Indian red chilli powder while growing up. Since it was so easily available, my mom was never left in a spot where she had to make a batch of potato lays crispy and crunchy chips at home. However, these days the only potato chips I get is from Lays. The basic salted one is what I have to settle with. So I finally decided to make my own batch of potato chips at home. By reading through a lot of online material, tips and my own trial and error, I guess I have come up with an approach which should work for everyone.<br /><br />#potatochips<br />#lays<br />#layschips<br />#potatochips #layspotatochips #potatochipslays #howtomakepotatochips #layschips #crispypotatochips #chips #layschipsrecipe #potatochipsrecipe #lays #howtomakecrispypotatochips #instantpotatochips #potato #crispypotatochipsathome #potatochipsrecipeinhindi #hotpotatochips #chipsrecipe #potatochipsvideo #potatolayschips #southindianpotatochips #howtomakepotatochipsindianstyle #layschipsfactory #aloochips #lay'schips #potatolayschipsrecipemalayalam #potatolayschipsrecipe #potatolayschipsrecipeintamil #potatolayschipsrecipeintelugu #layspotatochipscommercial #makingoflayspotatochips #makinglayspotatochipsathome #layspotatochipsfactory #layspotatochipsfactorytour #layspotatochipsfactoryvideo #layspotatochipsfactorylocation<br /><br />I would not call this Homemade Potato Chips as a recipe as such. It is more of a process of prepping up the potato for the perfect bath in hot oil. I tried using both brown Russet potato and white potato for making the chips. While both turned out delicious, for me the brown potato retained its crispiness for a lot many more days than the white potato. The steps I have provided is for my attempt with the brown russet potato.<br /><br />Usually, when I write down my recipe, I try to provide a quantity suggestion for salt and spiciness as well. While both can be adjusted as per ones taste, I always provide what worked for my taste buds. However, this time around, I would refrain from any quantity suggestions. The seasonings can be anything your taste buds desire and your imagination can cook up <br />
