Ingredients

Alugedde ( aloo //potato)—1 big

Oil—for deep frying

Water—2 tablespoon

Salt—1/4 teaspoon

Method

Wash and peel the skin from potato.

Place it in water.

Next take the potato from water and dry it with the help of a cotton cloth.

Dry it completely.

Mix water and salt in a bowl,stir so that salt is dissolved completely.

Keep it ready.

Next slice the potato into thin slices using a peeler or slicer.

Spread the potato slices on a tissue paper or cotton cloth.

Cover with one more paper or cloth so that water is wiped off completely.

Now heat oil in a pan or kadai on high flame.

Once’s the oil is hot enough,drop potato slices in hot oil ,one by one.

Fry well on high flame.

After the bubbles settle down,carefully add 1/4 teaspoon of salt water.

Fry until chips turns to light brown and crispy.

Remove them to a plate.

Perfect,crispy potato chips are ready to eat.

You can sprinkle little red chilli powder and mix for extra taste.