Potato Crispers with Corn Flour

These potato crispers are a simple satisfying snack perfect for any time you want something crispy and flavorful from pantry staples. They come together quickly and deliver a punch of spice and texture that makes them incredibly addictive.

I first tossed these together on a lazy Sunday afternoon when I had leftover boiled potatoes. Since then they have been my favorite way to turn simple ingredients into an impressive treat.

Ingredients

• Potatoes: provide a creamy base so choose firm ones for the best mash consistency
• Corn flour: adds a necessary binding and crispiness so use a fresh batch for light crunch
• Black pepper powder: brings subtle heat and depth so grind fresh if you can
• Red chilli flakes: deliver a smoky fiery kick the balance depends on your spice tolerance
• Salt: enhances all the flavors so taste as you go
• Fresh coriander leaves: give a fresh herbal note pick bright vibrant leaves for more aroma

Instructions

Mash the Potatoes:

In a large bowl mash the boiled potatoes thoroughly until smooth. This step is crucial to ensure the dough is even and no lumps remain.

Mix the Ingredients:

Add corn flour black pepper powder red chilli flakes salt and chopped fresh coriander. Mix everything well until a soft dough forms. The dough should hold together without crumbling. Adjust corn flour quantity if needed.

Form the Crispers:

Roll the dough into a thick log or flatten on a board. Cut into small equal pieces about bite sized. Press each piece gently with a chopstick pencil or fork to make patterns and help them crisp evenly.

Fry:

Heat a generous amount of oil in a pan until hot but not smoking. Fry the crispers in batches turning until each side is golden and crispy. Drain on paper towels to remove excess oil.

Serve:

Serve warm with your favorite dip ketchup chutney or even a yogurt sauce. These make a great small party snack or side dish any time.

The fresh coriander leaves are my secret ingredient here. They add a brightness that wakes up the entire snack and makes it feel less heavy. I remember making these with my family on a rainy afternoon and how the aroma filled the kitchen bringing us all together around the frying pan.

Storage Tips

These crispers are best eaten fresh but you can keep leftovers in an airtight container in the fridge for up to two days. Reheat in a toaster oven or skillet to bring back their crispiness. Avoid microwaving or they turn soggy fast.

Ingredient Swaps

Use arrowroot or rice flour if you do not have corn flour but expect a slightly different crisp texture. Swap coriander leaves with fresh parsley or mint for a different herb note but fresh green herbs always lift this snack.

Serving Ideas

Pair these crispers with tangy tamarind chutney fresh yogurt raita or even a spicy ketchup homemade or storebought to balance the heat and texture. Adding a small salad or pickled vegetables can make a fuller snack meal too.

This photo shows the crisp golden brown potato pieces ready to serve with their inviting crispy textures and bright herbs for garnish.

Frequently Asked Recipe Questions

→ What type of potatoes work best?

Starchy potatoes like Russets or Yukon Gold are ideal because they mash smoothly and help create a crisp texture when fried.

→ Can I bake the crispers instead of frying?

Baking is possible but may result in a softer texture. Frying ensures a golden, crunchy finish.

→ How do I prevent the crispers from sticking together while frying?

Fry them in small batches with enough oil, and avoid overcrowding the pan to keep them separated and evenly cooked.

→ What dips pair well with potato crispers?

Yogurt-based dips, tangy chutneys, or spicy sauces complement the crispers’ flavors nicely.

→ Is corn flour essential in the dough?

Corn flour adds binding and crispness; without it, the crispers may be less firm and crunchy.