Non Fried Crispy Potato Chips/Biscuits Recipe
Non Fried Crispy Potato Chips/Biscuits Recipe is a easy Indian recipe that serves 2. 158 calories per serving. Recipe by My Lockdown Rasoi on YouTube.
Prep: 25 min | Cook: 15 min | Total: 50 min
Cost: $0.90 total, $0.45 per serving
Ingredients
- 300 g Potatoes (2 medium potatoes, peeled and cut into small chunks)
- 0.25 cup Water (Room temperature, for blending)
- 1 tsp Salt (Fine sea salt)
- 1 tsp Granulated Sugar (Balances flavor)
- 1 tbsp Unsalted Butter (Softened, cut into small pieces)
- 1 tsp Mixed Herbs (Dried Italian or any herb blend of choice)
- 0.5 tsp Baking Powder (Leavening agent for light texture)
- 0.5 cup All‑Purpose Flour (Sifted)
- 2 tbsp Rice Flour (Provides extra crispness)
Instructions
Boil the potatoes
Place the potato chunks in a medium saucepan, cover with water, add a pinch of salt and bring to a boil. Cook until the potatoes are fork‑tender, about 10 minutes.
Time: PT10M
Drain and cool
Drain the potatoes in a colander and let them sit for 2 minutes to steam off excess moisture.
Time: PT2M
Blend the base
Transfer the hot potatoes to the blender. Add ¼ cup water, 1 tsp salt, 1 tsp sugar, and 1 tbsp softened butter. Blend until completely smooth.
Time: PT5M
Incorporate dry ingredients
Pour the potato puree into a mixing bowl. Stir in 1 tsp mixed herbs, ½ tsp baking powder, ½ cup sifted all‑purpose flour, and 2 tbsp rice flour. Mix until a thick, uniform batter forms.
Time: PT3M
Preheat the oven
Place a rack in the middle of the oven and preheat to 150°C (300°F).
Time: PT5M
Temperature: 150°C
Pipe the chips
Fit a piping bag with a large round tip (or use a zip‑lock bag with a corner cut off). Fill the bag with the batter. Line a baking sheet with parchment paper and pipe thin circles about 4‑5 cm in diameter, leaving at least 4 cm between each.
Time: PT5M
Bake the chips
Slide the sheet into the preheated oven and bake for 12‑15 minutes, or until the edges turn golden‑brown and the chips are completely crisp.
Time: PT15M
Temperature: 150°C
Cool and store
Remove the sheet and let the chips cool on a wire rack for 5 minutes. Once cooled, transfer to an airtight container.
Time: PT5M
Nutrition Facts
- Calories
- 158
- Protein
- 3 g
- Carbohydrates
- 30 g
- Fat
- 5 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Gluten (flour), Dairy (butter)
Ingredient Substitutions
- Instead of Potatoes: Sweet potatoes (will change flavor)
- Instead of Salt: Kosher salt
- Instead of Granulated Sugar: Honey (use less)
- Instead of Unsalted Butter: Margarine, Olive oil (use 1 tsp)
- Instead of Mixed Herbs: Dried oregano, Dried thyme
- Instead of Baking Powder: Baking soda (use ¼ tsp)
- Instead of All‑Purpose Flour: Whole‑wheat flour, Gluten‑free flour blend
- Instead of Rice Flour: Cornstarch
Equipment Needed
- Medium Saucepan
- Blender or Food Processor
- Mixing Bowl
- Piping Bag (or zip‑lock bag with corner snipped)
- Baking Sheet
- Parchment Paper
- Spatula
Critical Steps — Do Not Skip
- Boiling potatoes until just tender
- Blending potatoes while still warm
- Mixing batter just until combined
- Piping uniformly thin circles
- Baking at the correct low temperature (150°C) for the right time
Chef Tips from the Video
- For extra flavor, add a pinch of smoked paprika or chili powder to the herb mix.
- Using a combination of all‑purpose and rice flour gives the chips a lighter crunch.
- If you don’t have a piping bag, a squeeze bottle works well for dispensing the batter.
Troubleshooting
Chips are soft or soggy after cooling.
Make sure the batter is spread thinly and bake the full 12‑15 minutes at 150°C. Let chips cool completely on a wire rack before sealing.
Chips burn around the edges.
Reduce oven temperature to 140°C and increase baking time by a couple of minutes, or rotate the sheet halfway through.
Batter is too thick to pipe.
Add a teaspoon of water at a time until the consistency resembles a thick pancake batter.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Refrigeration may slightly soften the chips; re‑crisp in a 150°C oven for 2‑3 minutes before serving.
Freezer: Not recommended; texture degrades after freezing.
Room temperature: Best kept at room temperature in a sealed container for up to 2 days.
Make-Ahead Tips
- Bake the chips fully, then store in an airtight container; they stay crisp for a couple of days.
- If you need to re‑crisp, place them back in a 150°C oven for 2‑3 minutes.
Frequently Asked Questions
What is the cultural significance and history of homemade baked potato chips in Indian snack cuisine?
While potato chips are not a traditional Indian snack, they have become popular as a modern, health‑conscious alternative to deep‑fried namkeens like sev or bhujia. Home‑baked versions reflect the Indian home‑cook’s desire for crunchy, flavorful snacks without excess oil.
What are the traditional regional variations of potato chips in Indian cuisine?
In North India, thinly sliced potatoes are often deep‑fried and seasoned with chaat masala. In South India, banana chips are more common, but some regions season potato slices with mustard seeds and curry leaves before frying. The baked version adapts these flavors with herbs and a light batter.
How is homemade baked potato chips traditionally served in Indian households?
They are usually served as an evening snack (chaat) alongside tea, or as a crunchy side with a dip such as mint‑coriander chutney or ketchup. They are placed on a platter and enjoyed fresh and hot.
What occasions or celebrations is homemade baked potato chips associated with in Indian culture?
These chips are popular during informal gatherings, movie nights, and school‑age birthday parties where a light, crunchy snack is desired. They are also made for Diwali snack platters as a healthier alternative to deep‑fried items.
What other Indian dishes pair well with homemade baked potato chips?
They pair nicely with tangy tamarind chutney, green coriander‑mint chutney, or a simple yogurt dip seasoned with cumin. They also complement spiced lentil soups like dal makhani as a crunchy garnish.
What are the most common mistakes to avoid when making homemade baked potato chips?
Common errors include over‑mixing the batter, which creates a dense chip, piping the batter too thick, and baking at too high a temperature, which burns the edges before the center crisps. Follow the thin‑piping and low‑heat guidelines for best results.
Why does this recipe use a blend of all‑purpose flour and rice flour instead of only one type of flour?
All‑purpose flour provides structure while rice flour adds lightness and extra crispness. Using only all‑purpose flour can make the chips heavier, whereas rice flour alone may produce a fragile chip that breaks easily.
Can I make these baked potato chips ahead of time and how should I store them?
Yes, bake the full batch, let the chips cool completely, then store them in an airtight container at room temperature. They stay crisp for up to two days; re‑crisp in a 150°C oven for a few minutes if they soften.
What texture and appearance should I look for when the chips are done?
The chips should be uniformly golden‑brown around the edges, completely dry to the touch, and easily lift off the parchment without sticking. They will snap cleanly when bent.
How do I know when the baked potato chips are done cooking?
Check at the 12‑minute mark; the edges will turn a light amber and the surface will look matte, not glossy. If you gently tap a chip and it sounds crisp, it is done.
What does the YouTube channel My Lockdown Rasoi specialize in?
The YouTube channel My Lockdown Rasoi focuses on easy, budget‑friendly Indian home cooking, especially recipes that can be made with pantry staples during lockdowns or limited kitchen setups.
How does the YouTube channel My Lockdown Rasoi's approach to Indian snack recipes differ from other Indian cooking channels?
My Lockdown Rasoi emphasizes minimal equipment, quick preparation, and healthier cooking methods like baking instead of deep‑frying, catering to viewers who want tasty snacks without excess oil or complex techniques.
Last updated: August 21, 2026
