Homemade potato chips usually involve a lengthy process of boiling, drying and sometimes even leaving the slices in the sun. But this quick method skips most of that effort. With three potatoes and a few simple steps, you can make thin, crispy chips at home in around 20 minutes.

Slice And Wash Potatoes: Take three medium-sized potatoes, peel them and place them in water. Slice them as thinly and evenly as possible using a slicer or mandoline. Wash the slices three to four times in clean water to remove excess surface starch, which helps the chips turn crisp while frying.

Remove Moisture Without Sun-Drying: Spread the potato slices over a clean kitchen cloth for about five minutes, then gently pat them with tissue or another dry cloth to remove as much moisture as possible. Don’t skip this step—excess water can prevent the chips from frying evenly and turning properly crisp.

Fry Until Crisp: Heat oil in a deep kadai until hot and carefully add the potato slices in small batches. Fry until crisp, making sure not to overcrowd the pan. Once done, remove the chips and drain excess oil. Season with salt while they are still warm for simple, classic potato chips.

Add Your Favourite Flavour: Want something more exciting than plain salted chips? Toss them with red chilli powder, chaat masala, mint powder or onion powder. You can even experiment with your favourite seasoning mix. Once completely cool, transfer the chips to an airtight container or zip-lock bag to help retain their crunch.