Select big new potatoes and scrub the mud throughly. Now pee the potatoes and cut each potato into half. Place the potatoes in a bowl of salted water.
Using a good slicer slice the potatoes into thin wafers. Keep a big vessel full of salted water ready. As you slice keep the wafers immersed in the salted water. Once done, let the wafers be in salted water for 45 minutes.
Now drain and rinse the wafers thoroughly for 3-4 times, changing water every time. With each rinse, you will the starch getting removed and water is more clear.
Now bring a large pot full of water to a rolling boil. Add a pinch of baking soda and salt to it. Add drained potatoes and blanch for 2-3 minutes.
Drain immediately and spread as single layer on a clean cloth or polythene sheet.
Sun dry for 1-2 days depending on the sun light. Once completely dry and crispy, store in airtight container.
To serve, deep fry the required amount of sun dried potato chips and season with chili powder. Serve as snack!
1. Use good firm new potatoes for best results. 2. You can season with chili powder or pepper powder after frying.