Batata Kaap is simple and easy to make a vegan Maharashtrian side dish, snack, or appetizer recipe. These crispy Indian spiced potato chips are loaded with flavor and can be baked, air fried or shallow fried.
Preheat oven to 400F. Line a baking tray with aluminium foil and spray it with cooking oil. Keep aside.
Peel and slice the potatoes. Soak them in water for about 10-15 mins. Drain and soak all the excess water with either a paper/kitchen towel.
Transfer these dry potato slices to a bowl. Add all the dry spice powders like turmeric, red chilli, dry mango, salt and 1 teaspoon oil and mix all together. Make sure the masala coats all the potatoes slices evenly.
Mix the coating mix ingredients into a bowl or plate.
Take one slice and dip in in the coating mix. Lay it on pre greased baking tray. Repeat this for all slices.
Spray all slices with some oil and bake for about 20-30 mins,flipping half way through or until crisp and done.
Serve warm and crispy as an appetizer or side with your favorite meal.
The longer you keep the potato slices marinated it will start oozing water especially after adding salt. So apply spices, salt, and bake immediately.
Cut the potatoes into even slices so that they cook evenly.
The extra coating mix can be kept in an airtight container at room temperature and used next time.
Variations - You can replace the potato with other veggies like eggplant (brinjal, baingan) or even cauliflower to make this recipe.
Batata Kaap can also be shallow fried or air fried at 370°F for 10-15 mins flipping halfway through. May vary based on the air-fryer brand.