Craving a Crunchy Snack This Navratri? Make Perfect Potato Chips at Home in Minutes

The nine days of Shardiya Navratri are a time for devotion and fasting. But let's be honest, those mid-day hunger pangs can be real, and often, all you crave is something salty and crunchy. While there are plenty of store-bought fasting snacks, nothing beats the taste and satisfaction of a fresh, homemade treat.If you think making perfectly crispy potato chips at home is a long and complicated process, think again. With a few simple tricks, you can whip up a batch of delicious, Navratri-friendly potato chips in just a few minutes. Say goodbye to soggy, oily chips forever!What You'll Need:Potatoes: 2-3 medium-sized ones will do.Oil or Ghee: For deep frying. Peanut oil is a great option for fasting.Rock Salt (Sendha Namak): To taste. This is the only salt permitted during Navratri fasting.Black Pepper Powder (optional): For a little extra spice.The Quick and Easy Method:Prep Your Potatoes: Start by washing and peeling the potatoes. There’s no need to soak them for hours.Slice Them Thin: This is the most important step for crispiness. Use a slicer or a mandoline to cut the potatoes into wafer-thin slices. The thinner the slice, the crispier the chip.The Ice Bath Secret: Place the potato slices into a bowl of ice-cold water for just a couple of minutes. This simple trick helps to remove the excess starch, which is the key to getting that perfect, non-soggy crunch.Dry Them Completely: Take the slices out of the water and lay them on a clean kitchen towel or paper towels. Pat them completely dry. Make sure there’s no moisture left on them – this is crucial for making them crispy and preventing the hot oil from splattering.Time to Fry: Heat your oil or ghee in a kadhai or a deep pan. Make sure the oil is nice and hot. To check, you can drop a small slice in; if it sizzles and rises to the top immediately, the oil is ready.Fry in Batches: Carefully drop the potato slices into the hot oil. Don't overcrowd the pan. Frying them in small batches ensures that the oil temperature doesn't drop and that each chip cooks evenly until it's light golden brown and perfectly crisp.Season and Serve: Once they're done, use a slotted spoon to take them out and place them on a paper towel to absorb any excess oil. While they are still warm, sprinkle them with rock salt and a dash of black pepper.There you have it! A bowl of fresh, crispy, and absolutely delicious potato chips that are perfect for your Navratri fast. It’s a simple, quick, and satisfying way to treat yourself during the festive season.