- 1 Russet potato, skin on
- vegetable or canola oil, for frying
- 2 tablespoons black salt (this is the Indian black salt, that isn’t actually black, it’s pink!)
- 1 tablespoon Indian chili powder
- 1 teaspoon cumin, ground
- Add 3-4 inches of oil to a deep pot (or tabletop fryer) and heat to 350F. Slice chips thinly on mandoline and drop into hot fryer oil. Cook until golden brown and crisp, 3-4 minutes. Toss with spices right away.