Ingredients
- 1 (8 ounce/224g) bag salted Cape Code Kettle Cooked Potato Chips or any salted kettle-cooked variety
- 3 tablespoons vegetable oil or any neutral, flavorless oil
- 1 green bird's-eye chilly, thinly sliced or jalapeño or seranno chilli
- 14 fresh curry leaves, from 2 sprigs
- 1 teaspoon Hariyali Fennel
- 2 teaspoons Nandini Coriander
- 5 whole Kandyan Cloves
- 1 teaspoon Bindu Black Mustard
- ¾ teaspoon Pragati Turmeric
- ½ teaspoon Kashmiri Chilli
- Surya Salt or Diamond Crystal kosher salt
- ¼ teaspoon citric acid or lemon juice, plus more as needed
- 1 teaspoon sugar, plus more as needed
Methods
- Empty the potato chips into a large bowl. Heat the vegetable oil in a small pot over medium heat. Add the chili, curry leaves, fennel seeds, coriander seeds, cloves, and mustard seeds.
- Swirl to coat, cover, and cook until the mustard seeds have stopped popping, about 2 minutes. Remove from the heat and add the turmeric, chili powder, salt, and citric acid, if using. Stir to combine and pour over the chips. Sprinkle with the sugar and toss vigorously to coat the chips in the spiced oil and chilis. Taste and add more salt, sugar, and/or citric acid to your preference.
- Let stand until completely cooled and the chips have absorbed the oil, about 15 minutes. Store in an airtight bag or container for up to 1 month.