Difference between revisions of "Aloo Chips"
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# Slice the [[Potato]]es, very thin, using a slicer, so that the slices are even. | # Slice the [[Potato]]es, very thin, using a slicer, so that the slices are even. | ||
# Heat [[water]], in a large container, large enough to take in the sliced [[potato]]es. | # Heat [[water]], in a large container, large enough to take in the sliced [[potato]]es. | ||
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# Store in airtight containers and fry when ready to eat. | # Store in airtight containers and fry when ready to eat. | ||
| − | [[Category:Pakistani | + | [[Category:Pakistani cuisine]] |
[[Category:Potato Chips]] | [[Category:Potato Chips]] | ||
[[Category:Potato Recipes]] | [[Category:Potato Recipes]] | ||
| − | [[Category: | + | [[Category:Appetizer Recipes]] |
| − | [[Category:Vegetarian | + | [[Category:Vegetarian Recipes]] |
| + | [[Category:Appetizer Recipes]] | ||
Latest revision as of 16:47, 15 July 2012
Ingredients
- 500 gm potatoes- peeled
- 1 tbsp salt
Procedures
- Slice the Potatoes, very thin, using a slicer, so that the slices are even.
- Heat water, in a large container, large enough to take in the sliced potatoes.
- Add the salt and when the water comes to a boil, add the potatoes, keeping the heat high. #When it comes to a boil again, drain the water and dry the potatoes in the sun.
- Store in airtight containers and fry when ready to eat.
