Curry Leaves Potato Chips

6 steps · 45 min total

1. 01

   Dry the Potatoes

   Once peeled, make sure to wipe or pat the potatoes completely dry. This helps them crisp up nicely when they hit the hot oil.
2. 02

   Season the Potatoes

   Toss the dried potato slices with the 1 tsp chili powder and salt, making sure they're evenly coated.
3. 03

   Fry the Chips

   Heat the oil in a pan over medium-high heat. Once shimmering, carefully add the potato slices in batches, making sure not to overcrowd the pan. Fry them until they're golden brown, crunchy, and crispy, which usually takes about 5-7 minutes per batch.
4. 04

   Drain the Chips

   Using a slotted spoon, remove the fried chips and transfer them to a paper towel-lined plate to drain any excess oil. Keep them aside while you finish the remaining batches.
5. 05

   Fry Curry Leaves

   In the same hot oil, carefully add the 3 sprigs of curry leaves. Fry them for about 30-60 seconds until they turn a darker green and are shatteringly crisp. They'll sizzle quite a bit, so be careful of splattering oil.

   Once crisp, scoop out the fried curry leaves with a slotted spoon and scatter them directly over the warm potato chips.

6. 06

   Toss with Chips

   Gently crush the fried curry leaves with your fingers, then toss them thoroughly with the potato chips to distribute their aroma. Serve immediately.