Copycat Chaiiwala Masala Chips Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">4 large potatoes (about 800g)</li><li class="ingredients-single-item">2 tbsp vegetable oil</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tsp chaat masala</li><li class="ingredients-single-item">1 tsp ground cumin</li><li class="ingredients-single-item">1 tsp ground coriander</li><li class="ingredients-single-item">1 tsp paprika</li><li class="ingredients-single-item">1/2 tsp turmeric</li><li class="ingredients-single-item">1/2 tsp garam masala</li><li class="ingredients-single-item">1/4 tsp cayenne pepper (adjust to taste)</li><li class="ingredients-single-item">1/4 tsp amchur (dried mango powder) (or substitute with 1 tsp lemon juice)</li><li class="ingredients-single-item">Fresh coriander leaves, chopped (for garnish)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Baking trays</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Sharp knife or mandoline</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (fan 180°C) and line two large baking trays with parchment paper. This preparation ensures your chips will cook evenly and won't stick to the trays.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Wash and scrub the potatoes thoroughly, then pat them dry with kitchen paper. You can either peel them or leave the skin on for extra texture and nutrients - it's entirely your preference!</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Cut the potatoes into even chips about 1cm thick. Try to keep them uniform in size so they'll cook at the same rate. If some pieces are thicker than others, you'll end up with some overcooked and some undercooked chips.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Place the cut potatoes in a large bowl of cold water and let them soak for 10 minutes. This draws out excess starch, which is the secret to achieving that perfect crispy exterior. After soaking, drain and pat them completely dry with kitchen paper.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a small bowl, combine all the spices: salt, chaat masala, ground cumin, ground coriander, paprika, turmeric, garam masala, cayenne pepper, and amchur. Mix thoroughly to ensure even distribution of flavors throughout your spice blend.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the dried potato chips in a large bowl and drizzle with vegetable oil. Use your hands to toss them well, ensuring each chip is lightly coated with oil. The oil helps the spices adhere to the potatoes and promotes browning in the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Sprinkle two-thirds of your spice mixture over the oiled potatoes and toss again to coat evenly. It's better to reserve some spice mix for later so you can adjust the final seasoning to your preference.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Arrange the chips in a single layer on the prepared baking trays, making sure they don't overlap. Overcrowding will cause them to steam rather than roast, resulting in soggy rather than crispy chips.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 25-30 minutes, turning the chips halfway through cooking time. They should be golden brown and crispy on the outside while remaining fluffy inside. You might need to adjust the timing based on your oven and the thickness of your chips.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once cooked, immediately toss the hot chips with the remaining spice mixture in a large bowl. The residual heat activates the spices, releasing their aromatic oils and intensifying the flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Transfer to a serving dish, garnish with freshly chopped coriander leaves, and serve immediately while hot and crispy. For an authentic Chaiiwala experience, serve them in a paper cone with a cup of masala chai on the side!</li></ol>