Indian Spiced Potato Chip Sticks. Baked, not Fried!

by Sala @ Veggie Belly on March 12, 2011

I love how simple this oven/microwave baked potato chips recipe is. All you do is cut a russet potato into think sticks, toss it in oil, salt, cayenne or chilli powder, and turmeric. Add a fer curry leaves 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 spiced potato chips as a side or a snack, in a newspaper cone. They go well with my brown rice and black bean  burgers.

Cut the potato sticks really thin, this way they bake very quickly in the oven. Use either a mandoline or a large sharp chef’s knife to cut the potatoes into 1/8th inch slices. Stack up the slices and cut them into thin sticks. The sticks should be thinner than a pen or french fry.

More oven baked or microwaved potato chip recipes
Martha Stewart’s baked potato chips recipe
Oven fried potato chips recipe  on Simply Recipes
Spicy baked potato chips recipe on Chow vegan
5-spice potato chips recipe on the Hungry Mouse
Uncle Bill’s microwave potato chip recipe  on Food.com
Microwave potato chips recipe  on Eating well
Homemade microwave potato chips recipe  on Sweet Savory Life

Indian Spiced Baked Potato Chip Sticks Recipe

serves about 2

1 large russet potato (about 10 oz)
1 tablespoon vegetable oil or ghee
¼ teaspoon ground turmeric
¼ teaspoon or to taste chili powder pr cayenne powder
10 curry leaves
1/2 teaspoon salt

Wash and dry the potato. Peel the potato if you like. I leave the skin on because I like the texture of potato skin in my chips.

Slice the potato into 1/8th inch thick slices lengthwise using a mandoline or a large, sharp knife. Stack up the slices, and cut them lengthwise to form thin sticks, about 1/4th the thickness of a French fry.

Place the potato sticks on a kitchen towel, and gently pat dry.

In a bowl, whisk together the ghee or melted butter or oil, turmeric, chili powder, curry leaves and salt. Add the potato sticks to the bowl and toss well. Now follow one of the below methods.

Oven method – pre-heat oven to 400f. Place the seasoned potato sticks on a non-stick baking sheet or a regular baking sheet lined with parchment paper or silicone non-stick mat. Spread the potato sticks so that they are in a single layer and don’t overlap. You may need to do this in batches. Make sure they are in a single layer, this is what makes them crisp! Bake for 10 minutes or till the chips are golden and crisp. Halfway through baking, check on the chips, and remove any pieces that are already crispy and golden. Rotate the baking sheet and continue baking.

Microwave method – take a microwaveable plate and coat with a few drops of oil. Place the potato chips that have been coated in the turmeric chili ghee/oil. Spead them out into a single layer. You may need to do this in batches. Microwave on high for 2-4 minutes or until the chips are golden and crisp. Cooking time will vary depending on the microwave, so check on the chips periodically.

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Comments

comments

{ 32 comments… read them below or add one }

1 Kayla @ Fitter Than Choc March 12, 2011 at 3:28 pm

I love recipes that uses the microwave. The microwave is probably one of my favourite appliance in the kitchen. The use of different spices here makes these chips look irresistible.

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2 Priyanka March 12, 2011 at 8:55 pm

Naaaice! :)

Reminds me of chaupati in mumbai! so nostalgic now sigh

You have a beautiful blog – Would love to have you over at my blog
food-fanatic.blogspot.com
I have bookmarked u!

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3 Laavanya March 12, 2011 at 9:30 pm

I’m definitely going to try this out soon! will let you know.

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4 Rosa March 12, 2011 at 9:30 pm

Those are fabulous!

Cheers,

Rosa

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5 Sylvie @ Gourmande in the Kitchen March 13, 2011 at 5:49 am

I’ve seen the idea of making chips in the microwave before, but never thin little fries like this. They look so crispy and golden, just beautiful!

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6 cherylk March 13, 2011 at 12:23 pm

I’m definitely making these fries! I’ll probably use the oven but it’s nice to know it works in the microwave, too. Your photographs are simply tantalizing!

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7 Sandhya@vegetarianirvana March 13, 2011 at 12:23 pm

Never heard of potato fries made in a micrewave, until now! Will be there at Indique.

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8 weirdcombos March 13, 2011 at 5:54 pm

How creative, this looks tasty. Beautiful pics! The paper cone arrangement reminds me of the fries I used to get late at night at the time I lived in London back in the early 90s
Do you think it would work with sweet potatoes?
Cheers,
h

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Sala @ Veggie Belly Reply:

it will work with sweet potatoes, but baking time will be different.

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9 Xiaolu @ 6 Bittersweets March 14, 2011 at 9:35 am

You sliced them so thin, Sala! They look really light and delicious. And nice wrapping with the newspaper, too.

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10 nags March 14, 2011 at 4:19 pm

love the captions on the first pic. i do similar stuff with wedges, cooking time is much higher though :)

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Sala @ Veggie Belly Reply:

but your chopping time is far less :)

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11 Vaishali March 14, 2011 at 4:45 pm

These potato sticks are calling out to me! :) Thanks for this great recipe and the wonderful pictures, VB.

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12 pavithra March 15, 2011 at 12:47 am

Truly tempting one sala.. Love it a lot.

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13 The Cilantropist March 15, 2011 at 2:44 am

This idea is FANTASTIC! I really really want to try them out in the microwave, such a quick and easy snack. Oh and also – I love your beautiful spice jars! :)

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14 Karla (Kinder Cuisine) March 15, 2011 at 6:41 pm

These look fantastic, and I love that they’re not deep fried. After a fire in the kitchen by a former boyfriend years ago (involving a deep fryer) – they make me nervous…

Will try these out on the weekend :)

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15 a frog in the cottage March 16, 2011 at 6:08 am

what an oustanding recipe !! fabulous !! and your photos are just amazing

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16 Brian @ A Thought For Food March 16, 2011 at 10:50 pm

I can’t begin to tell you how much Indian cooking intimidates me… thank you for making it appear accessible. You can bet your butt I’ll be trying these.

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17 torviewtoronto March 18, 2011 at 4:15 pm

delicious potato sticks a favourite way to eat potatoes spicy lovely pictures

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18 Nithu March 19, 2011 at 5:32 pm

I am full just by seeing your pics. Great!!

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19 Laura March 20, 2011 at 2:09 pm

Thank you for posting this recipe! It sounds like an innovative way to snack on potatoes without being too complicated to do at home – and I’m sure these are much healthier than any store-bought potato chip options! I can’t wait to try these out!

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20 thepickyeater March 20, 2011 at 2:17 pm

hey love your blog !! fantastic pics !! cant wait to try some recipes….esp stuffed okra..
do check out my food blog : http://aspoonfulofyumm.blogspot.com/
happy cooking !!!

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21 Anh March 22, 2011 at 5:23 am

Sala this post is so beautiful! I am a big fan of oven baked potatoes, and with Indian spices they get better!

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22 Jennifer March 22, 2011 at 7:51 pm

Delicious and beautiful!

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23 Viswa March 23, 2011 at 3:10 pm

Never occurred to me to cut it so small.. Reminds me of Aloo Bujiya..

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Sala @ Veggie Belly Reply:

I like cutting things really small (especially potatoes and tubers), they cook so much quicker!

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Viswa Reply:

Agree.. I definitely have to try this

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24 Malli's Mint and Mimosas March 27, 2011 at 6:13 pm

What a brilliant idea ! Looks absolutely delish and I love that they are baked:)

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25 Ishrath September 28, 2011 at 5:03 am

I have to try this in my conventional oven and see. I once did something like this with carrot shreds!

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26 Becca @ Amuse Your Bouche January 8, 2012 at 10:55 am

These look amazing! I love thin, crispy chips, and these ones look packed with flavour.

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27 Kristi Rimkus February 29, 2012 at 11:58 pm

I’m a potato fanatic. Can’t wait to try this – your pictures are mouthwatering!

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28 Stephanie April 6, 2012 at 1:10 am

I tried to make these, but they didn’t work. I made slices using a mandoline then slicing them ino stips with a knife then put them in a bowl and seasoned with my own spices. Then I baked them at 200 degrees celcius (about 400 degrees F) but they turned out sort of floppy and soft after 10 minutes even when I turned them, so I waited a bit longer. The same thing happened, except it kept getting thinner and dried out but not crisp and stick like. Any suggestions?

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Sala @ Veggie Belly Reply:

You need to spread them out in single layer in the oven. Or you could deep fry them.

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29 Aurelia August 14, 2012 at 4:48 am

Wow, these look wonderful and een better than normal, boring fries!

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30 sss October 28, 2012 at 3:02 pm

Can you make these ahead of time? I’d like to make them the weekend before a party.

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Sala @ Veggie Belly Reply:

If you deep fry the chips you could make them ahead of time. I’m not sure if they will be fresh and crisp otherwise.

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31 Peter January 21, 2013 at 6:12 am

Hi
Lot’s of people were going to try these but as yet no results for the microwave version.
Am I the only one who doesn’t believe a microwave can brown anything! I suppose if there’s enough fat or oil they would ‘fry’ but I can’t see it ‘frying’/browning in only 2-4 mins?
has anyone got some microwave results?

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32 Rashmi April 4, 2014 at 12:33 am

Hi Sala,
I just tried out these wonderful and addictive potato fries in microwave method.. They Just turned out perfect.. Crispy and very yummy.. Thanks for the recipe..

BTW your blog is lovely.. Loved your Srilanka post..

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