Gunpowder Chips Recipe

Prep potatoes

Wash and peel the russet potatoes. Using a mandoline or a very sharp knife, slice potatoes into 1.5–2 mm (thin) rounds for crisp chips. Place slices in a large bowl of cold water as you work to remove surface starch.

Soak and dry

Soak potato slices in cold water for at least 30 minutes (or up to 2 hours) to remove excess starch. Drain and rinse the slices, then spread them in a single layer on clean kitchen towels or a rack and pat completely dry. Moisture will cause oil splatter and soggy chips.

Heat oil

Pour neutral oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 6–8 cm. Heat the oil to 160°C (320°F) for the first blanch fry. Use a thermometer for accuracy.

First fry ( blanch )

Working in small batches, lower the potato slices into the oil and fry for 3–4 minutes until they are just cooked through and beginning to take a faint color but not brown. Remove with a slotted spoon to a wire rack set over a tray to drain. Let cool for 10 minutes.

Second fry (crisp)

Increase the oil temperature to 190°C (375°F). Fry the blanched slices in batches for 1–2 minutes until golden and crisp. Remove and immediately season with 2 tsp fine sea salt while still hot. Transfer to a rack or paper-lined tray to drain excess oil.

Toast whole spices and nuts

In a dry skillet over medium heat, toast the cumin seeds, coriander seeds, fennel seeds, and black peppercorns for 1–2 minutes until fragrant, shaking the pan so they don't burn. Add the roasted peanuts and desiccated coconut and toast for an additional 1–2 minutes until the coconut is golden and the peanuts smell toasty. Remove from heat and let cool slightly.

Fry curry leaves and aromatics (optional smoky step)

In a small saucepan, heat 1 tablespoon of oil until shimmering. Add the curry leaves and fry for 20–30 seconds until crisp and aromatic (they will sizzle and darken slightly). Quickly remove the leaves to a paper towel to drain. In the same oil, lightly sauté the garlic and green chilies for 30–40 seconds to take the raw edge off, then remove and cool.

Grind the mix

Combine the cooled toasted spices, peanuts, toasted coconut, fried curry leaves, garlic, green chilies, smoked paprika, dried red chili flakes, lemon zest, salt, sugar, and lemon juice in a spice grinder or small food processor. Pulse briefly to a coarse powder or slightly grainy texture — not a smooth paste. Taste and adjust salt, lemon, or chili to preference. The mix should be dry enough to sprinkle but moist enough to adhere to chips slightly.

Toss chips with gunpowder: Place warm chips in a large bowl or on a shallow tray. Sprinkle the gunpowder spice mix over the chips while they are still warm — start with 2–3 tablespoons and gently toss or shake to coat evenly. Add more to taste. Ensure every chip has some of the mix; warmth helps adhesion.

Garnish and serve: If using, sprinkle chopped cilantro and a light dusting of chaat masala over the coated chips. Serve immediately while warm and crisp. Leftover gunpowder can be stored in an airtight container at room temperature for up to 2 weeks; chips are best fresh.