Sun Dried Potato Chips Recipe | Urulaikizhangu Vathal

Sun Dried Potato Chips Recipe | Urulaikizhangu Vathal with step-by-step pics and a short Youtube video. If you like my video, please do SUBSCRIBE to my channel ‘Asmallbite’. These Sun dried potato wafers are very popular across India, very simple stuff, that anyone can make! Just 4 ingredients are what you need to make these homemade potato wafers – potato, salt, cooking soda, and water that’s all. The process too is so simple, I myself was reluctant to share it as a blog post. Slice the potatoes, blanch, dry for few days, deep fry and toss it up with chilli or pepper powder. Once prepared in a large batch it can be stored for 6 months and fried whenever needed, this wafer will definitely become your family’s favorite movie time snack. If interested, check my other recipes like Raw Banana Chips, Nendran Chips, and Bitterguord Chips.

✔ Choosing the potato

• Select red-colored potato (covered with mud) usually called chips potato, which lends more crispiness. Yet, the regular cream coloured ones can be used.

✔ Tips to get perfect crispy wafers

• Keep the sliced wafers immersed in salted water for 45 minutes
• Then, rinse the wafers thoroughly 3-4 times. These steps remove the starch content from the potatoes, which yields crispiness.

✔ Suggested Blanching Time

• Just blanch the wafers for 2 to 3 minutes only, else it breaks or turns mushy

✔ Can I skip cooking soda, while blanching the potato wafers?

• A big No!  as baking soda breaks down the potato’s pectin and draws the starch to the surface. It promotes even browning and lends perfect crispiness.

Check my other Potato / Aloo Recipes like

• Potato Sandwich
• Potato Bajji
• Aloo Bhujia
• Potato 65
• Aloo Tikki
• Potato Chakli / Murukku

Sun Dried Potato Chips Recipe

Sun Dried Potato Chips Recipe | Urulaikizhangu Vathal

Priya Santhamohan

Sun-Dried Potato Chips Recipe | Urulaikizhangu Vathal are very popular across India, very simple stuff, that anyone can make! Once prepared in a large batch it can be stored for 6 months and fried whenever needed, this wafer will definitely become your family's favorite movie time snack.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 3 mins

Drying Time 2 d

Total Time 2 d 13 mins

Course Fryums, Homemade, Kitchen Basics

Cuisine South Indian

Calories 239 kcal

Equipment

• Slicer
• Stovetop
• Kadai / Pan

Ingredients

  

1 Cup = 250 ML, 1 tsp = 5 ML

• 3 Potato / உருளைக்கிழங்கு
• Water / தண்ணீர் (To Roll Boil)
• 2 tbsp Salt / உப்பு
• 1 Pinch Baking Soda

To Fry

• Oil / எண்ணெய் For Deep Frying
• Chilli Powder / மிளகாய்த்தூள் As Needed

Instructions

 

• Select big-sized, new potatoes and scrub the mud thoroughly. Then, rinse it well and peel the skin of the potatoes.

  Using a good slicer, slice the potatoes into thin wafers.
• Keep a big vessel filled with water and salt. After slicing, keep the potato wafers immersed in the salted water. Let the wafers rest in the salted water for 45 minutes.

  Now drain and rinse the wafers thoroughly 3-4 times, changing the water every time. With each rinse, the starch content from the potatoes gets removed and water is more clear.
• Then, drain the potatoes and keep them by side.

  Just 3 ingredients are needed to finish the process - drained potatoes, salt, and baking soda.
• Roll boil water in a large pan. Then, add salt and 1 pinch of baking soda.
• Add the drained potatoes and blanch for 2-3 minutes only, not more than that else, it breaks or turns mushy.

  Then, drain the potatoes immediately and ensure there is no water content.
• Place each potato slice separately on a damp cloth beneath the blazing sun on your balcony or terrace. Dry it on a cloth or plastic sheet only, not on stainless plates or tray as the wafers stick to it.

  Sundry for 2 to 3 days depending on the sunlight. Once completely dry and crispy, store it in an airtight container.
• For Frying: Heat oil in a pan and add the required quantity of the dried potato wafers.

  If it fries up properly and does not burst, then it is dried completely.
• Drain the fried wafers in a kitchen cloth, so the excess oil gets absorbed.

  Sprinkle a little chili powder or pepper powder and toss it well. If needed, adjust with salt.

  Enjoy this Sun Dried Potato Chips Recipe as a snack.

Video

Notes

Tips for Urulaikizhangu Vathal Recipe

1. I used red-colored potato (covered with mud) usually called chips potato. Actually, It gives more crispiness to the chips than the regular cream-colored potato.
2. Furthermore, use a sharp slicer, to get a thin and crispy Urulaikizhangu Vathal.
3. Resting the sliced potato wafers in salted water for 45 minutes is a must to remove the starch content and lends crispy chips.
4. If using regular potato, keep immersed in water for a minimum of 1 hour.
5. After resting the potato wafers in salted water, rinse them well 3 to 4 times to avoid browning and to remove the starch.
6. Don't blanch the potatoes for more than 2 to 3 minutes, else it breaks or turns mushy.
7. Never skip baking soda while blanching the potato wafers as it lends nice crispiness to the Sun Dried Potato Chips Recipe. 
8. After blanching the potato wafers, drain the water thoroughly and then dry.
9. Always use a clean white cloth to dry the vathal (after the 1st day, can transfer to a plate). Never use a stainless plate or tray as the wafers stick to it.
10. For longer shelf life, dry the vathal in full sunlight for at least 3 to 4 days, so fungus will not be formed.
11. It stays good for 6 months when stored in a clean and dry container.

Keyword Potato Vadam Recipe, Potato Vathal Recipe, Sun Dried Potato Chips, Urulaikizhangu Vathal

Urulaikizhangu Vathal Recipe

Method for Sun Dried Potato Chips Recipe

1. Select big-sized, new potatoes and scrub the mud thoroughly. Then, rinse it well and peel the skin of the potatoes. 

Using a good slicer, slice the potatoes into thin wafers.

2. Keep a big vessel filled with water and salt. After slicing, keep the potato wafers immersed in the salted water. Let the wafers rest in the salted water for 45 minutes. 

Now drain and rinse the wafers thoroughly 3-4 times, changing the water every time. With each rinse, the starch content from the potatoes gets removed and water is more clear.

3.Then, drain the potatoes and keep them by side.

Just 3 ingredients are needed to finish the process – drained potatoes, salt, and baking soda.

4. Roll boil water in a large pan. Then, add salt and 1 pinch of baking soda.

5. Add the drained potatoes and blanch for 2-3 minutes only, not more than that else, it breaks or turns mushy.

Then, drain the potatoes immediately and ensure there is no water content.

6. Place each potato slice separately on a damp cloth beneath the blazing sun on your balcony or terrace. Dry it on a cloth or plastic sheet only, not on stainless plates or tray as the wafers stick to it.

Sundry for 2 to 3 days depending on the sunlight. Once completely dry and crispy, store it in an airtight container.

7. For Frying: Heat oil in a pan and add the required quantity of the dried potato wafers. 

If it fries up properly and does not burst, then it is dried completely.

8. Drain the fried wafers in a kitchen cloth, so the excess oil gets absorbed. 

Sprinkle a little chili powder or pepper powder and toss it well. If needed, adjust with salt.

Enjoy this Sun Dried Potato Chips Recipe as a snack.

Potato Vathal Recipe