Ingredients:

• 3 potatoes, cut into thin strips
• 1 tbsp oil
• Salt to taste
• 1 tsp red chili powder

Instructions:

1. Prepare the Potatoes:
   • Cut the potatoes into thin strips. For the best results, try to make them as uniform as possible.
2. Soak the Potatoes:
   • Soak the potato strips in water for about 15 minutes. This step helps to remove excess starch and ensures crispiness.
3. Dry the Potatoes:
   • After soaking, pat the potato strips dry using a clean kitchen towel or paper towels. Make sure they are completely dry to achieve a crisp texture.
4. Season the Potatoes:
   • In a bowl, toss the dried potato strips with oil, salt, and red chili powder until they are evenly coated.
5. Prepare for Airfrying/Baking:
   • Preheat your air fryer to 190°C (375°F). Alternatively, you can preheat your oven to the same temperature.
   • Place the seasoned potato strips in the air fryer basket or on a baking tray in a single layer. Ensure they are not overcrowded to allow proper crisping.
6. Cook the Aloo Laccha:
   • Airfry for 12-15 minutes, shaking the basket or turning the strips halfway through the cooking time to ensure they cook evenly and become crispy.
7. Cool and Store:
   • Once crispy and golden brown, remove the potato strips from the air fryer or oven and let them cool on a wire rack. This helps maintain their crispiness.
   • Store the crispy aloo laccha in an airtight container. They will stay fresh and crispy for up to a week.