Rinse the potatoes under running water and peel off it's skin using peeler. Keep them immersed in water to avoid discoloration.

Using potato slicer, slice the potatoes in to medium thin chips. Keep a wide tray with enough water under the potato slicer so that as you slice, the chips would fall in water. This helps the chips not to get discolored.

As you finish slicing the chips, boil enough water in a vessel with salt. When the water comes to rolling boil switch off the flame.

Add all the sliced potato chips in to this boiling water. Let all the chips immerse in boiling water for about 3 to 5 minutes.

After 5 minutes drain the potato chips using a strainer and arrange all the chips on the white cotton cloth covered tray. Sun dry these potato chips till they are dry and moisture free. It may take up to 2 to 3 days. When they are completely dry, stock them in air tight container.

Whenever you feel to snack on chips, heat oil in a pan and deep fry them. Drain on a tissue paper and sprinkle some red chilly powder on them.

Addictive, crispy potato chips are ready to snack on with tea.

Choose big sized potatoes so that you get big slices of chips.

Do not slice the potatoes in to very thin chips that may result in broken chips.

The sliced chips need to be immersed in hot water for not more than 5 minutes. Extended immersing may cause the chips to be mushy.

Always sun dry the chips on plain, white cloth.

Do not ever sun dry them on the tray directly, it will stick to the tray after drying.

2 days of sun drying is enough if it's sunny and hot. But ensure the chips are completely dry and light.

To enhance the taste, you can sprinkle some chat masala or pepper powder or cumin powder on the chips.