Actually, these aren’t your average naked potato chips. These chips lightly coated with chickpea batter flavoured with Aleppo pepper & fresh dill. Serve them with velvety yogurt and feta dip and you’re in potato chip heaven!
These battered potato chips fresher and better than store bought. The batter was inspired by pakoras, I use a combination of gram flour and rice flour. The good thing about this batter is they are gluten-free and light makes these chips taste somewhere between potato chips and tempura.
Gram flour or chickpea flour is a staple ingredient in India, Pakistan and other India subcontinent. If you can’t find it in the store, you can easily make gram flour at home from dried unbaked chickpeas.
The recipe can be doubled easily and you can store it in an airtight container up to 3 days, but this taste better if eaten right away. To get the best result and crispier chips remember to always fry them in small batches over medium heat and add it one by one.
Roasted Garlic Potato - roasted new potatoes with garlic & sage Roasted Potato Salad - roasted potato & rotisserie chicken with yoghurt dressing Potato & Mushroom Tart - flakey & buttery crust topped with potato & mushroom
Battered Potato Chips with Herbed Feta Dip
- 3 medium potatoes or, well scrubbed
- 2 tablespoons rice flour
- 1/4 cup chickpea flour
- 2 tablespoons chopped fresh dill
- 1 teaspoon Aleppo pepper
- a pinch of sea salt
- 1/4 cup crumbled feta cheese
- 1/3 cup plain greek yoghurt
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoon chopped dill
- 1/4 teaspoon Aleppo pepper
- sea salt and black pepper to taste
- Using a mandoline or vegetable peeler slice the potatoes into very thin slices. Transfer the slices to a large bowl; add ice water and let the potatoes soak for at least 30 minutes.
- Meanwhile, prepare the feta dip: combine crumbled feta, yoghurt, Aleppo pepper, lemon juice, a pinch of salt and black pepper in a food processor and blend until smooth. Taste and adjust seasoning as desired. Set aside.
- Drain the potatoes and discard the water. Transfer back potatoes to the dry bowl, season with salt and pepper and mix well. Add the chickpea flour, rice flour, chopped dill and Aleppo pepper. Mix well and adjust the seasoning, add 1-2 tablespoons water if the mixture too dry.
- In a deep frying pan heat oil for deep frying to 350 to 360 F. Carefully add potato slices one by one to the oil. Fry potatoes in batches until golden brown, 2 to 3 minutes, stirring occasionally. Remove potatoes with the skimmer from the oil and drain on paper towels.
- Let the chips to cool slightly and then serve them with herbed feta dip.