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Main Course

Potato Chips

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

Potatoes, to taste
1 tsp Salt
1 tsp Red chilly powder
Oil — for frying

Preparation

Step 1
Cut the potatoes into thin long pieces.
Step 2
Add salt and soak in water for 10 minutes.
Step 3
Dry it on a large sheet of paper.
Step 4
Once it is dried, fry in hot oil in oil until it turns crisp.
Step 5
Add red chilly powder and Stir everything together thoroughly.
Step 6
Store in an air tight container.
Step 7
The same procedure can be used with potatoes sliced using a chips slicer.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

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Main Course

Potato Chips

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

Potatoes, to taste
1 tsp Salt
1 tsp Red chilly powder
Oil — for frying

Preparation

Step 1
Cut the potatoes into thin long pieces.
Step 2
Add salt and soak in water for 10 minutes.
Step 3
Dry it on a large sheet of paper.
Step 4
Once it is dried, fry in hot oil in oil until it turns crisp.
Step 5
Add red chilly powder and Stir everything together thoroughly.
Step 6
Store in an air tight container.
Step 7
The same procedure can be used with potatoes sliced using a chips slicer.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.