Airfried Spicy Spiral Chips

Ingredients

• 2–3 mediumpotatoes
• 5 tbspchickpea flour
• 4 tbsprice flour
• 1/4 tspturmeric powder
• 1 1/2 tbsplemon juice
• 1 tspajwain (carom seeds)
• 4–5hot green chillies, crushed
• 2 tbspgrated ginger
• 1/4 cup (about 15 g)finely chopped coriander leaves
• 1 1/2 tsp, or to tastesalt

Instructions

1. 1

   Skewer potatoes

   Push a metal or suitably trimmed wooden skewer into the bottom of each potato and gently thread it through to the top.

2. 2

   Cut spirals

   Hold a sharp, thin knife at an angle and turn the potato in the opposite direction as you cut, working from one end to the other and down to the skewer. Take your time to make even spirals.

3. 3

   Separate slices

   Gently pull the spiral apart along each skewer, leaving even gaps between the slices.

4. 4

   Mix the batter

   Combine the remaining ingredients in a bowl. Add 4 tbsp water, then a little more if needed, until the mixture has a thick, pancake-like consistency.

5. 5

   Coat potatoes

   Hold each skewered potato over the bowl and use a pastry brush to cover it completely with the spice mixture.

6. 6

   Preheat the fryer

   Preheat the air fryer to 200°C for 15 minutes. Carefully place the potatoes in it; use the rotisserie function if available, or arrange them in the tray or basket.

7. 7

   Cook until crisp

   Cook at 200–250°C for about 25–30 minutes, until the potatoes are crisp and golden. Garnish and serve with green or tomato chutney.

What are spiral chips?

Spiral chips are potatoes cut into a continuous coil around a skewer, then cooked so the exposed slices can crisp. This version uses an air fryer and a spiced batter rather than a plain potato coating.

The batter draws on familiar South Asian flavours, including chickpea flour, carom seeds, chillies and fresh coriander. Its mix of flours helps the seasoning cling to the potato.

Nutrition and macros by portion

The nutrition label shows one serving as written: 160 calories, 5g protein, 33g carbs, 2g fat.

Potatoes provide most of the carbohydrates, while the chickpea and rice flours add further carbohydrate and some protein. The flours also contribute most of the fat in this recipe, though no added oil is listed; serve a spiral with a protein-rich side and vegetables to round out the plate.

Getting even spirals

Steady cutting: Keep the knife angled and turn the potato against it as you work towards the skewer. Even cuts help the slices cook at a similar pace.

Room to expand: Once cut, gently fan the coil along the skewer. Leave a little space between slices so hot air can reach their surfaces.

Making the coating

Flour blend: Chickpea flour brings savoury flavour, while rice flour contributes to a dry, crisp coating. Mix them thoroughly with the spices and aromatics before adding water.

Batter texture: Add the stated 4 tbsp water first, then adjust sparingly. Aim for a thick, brushable mixture that clings to the potato rather than running off.

Working with the seasoning

Heat level: The 4–5 hot green chillies give the coating a pronounced kick. If you prefer gentler heat, remove the seeds before crushing the chillies.

Fresh aromatics: Ginger, lemon juice and coriander brighten the flour mixture. Brush the coating over all sides of the spiral for an even flavour.

Checking doneness

Look for colour: The recipe gives a cooking time of about 25–30 minutes and describes the finished potatoes as crisp and golden. Check their progress during cooking, as air-fryer models and potato sizes vary.

Allow airflow: Arrange the skewers in the fryer tray or basket without crowding them. The source also suggests using the rotisserie function where available.

Serving the chips

Serve the spirals soon after cooking, while their edges are crisp. Green chutney or tomato chutney makes a lively dip alongside the spiced coating.

For a more substantial plate, add a fresh salad or serve them with a protein-rich dish. Keep any dip separate until serving to help the coating stay crisp.

Recipe notes & tips

• Pierce the potatoes and microwave them for 2 minutes before cutting to make spiralling easier.
• Use a thin, sharp knife and turn the potato steadily for more even slices.
• Add water to the batter gradually so it stays thick enough to cling.
• Brush the coating over the whole spiral, including the spaces between slices.
• Check the potatoes towards the end of cooking because air fryers can vary.
• Serve with green or tomato chutney on the side.

Variations

• Milder heat: Use fewer green chillies or remove their seeds before crushing.
• More lemon: Add a little extra lemon juice for a brighter-tasting coating.
• Herb swap: Replace some of the coriander with finely chopped mint.
• Oven method: The recipe suggests baking instead of air frying, using little or no water in the coating mixture.
• Fried version: The recipe also suggests frying sliced potatoes with little or no water in the spicy mixture.

Common mistakes to avoid

• Uneven cuts: Turn the potato steadily and keep the knife at a consistent angle.
• Tight spirals: Gently fan the slices apart so there are gaps along the skewer.
• Runny batter: Add water in stages and stop when the mixture is thick and brushable.
• Patchy coating: Brush all around the potato, working the mixture over the exposed slices.
• Overcrowded fryer: Leave space around the skewers so the air can circulate.
• Skipping the doneness check: Start checking near the end of the stated cooking time and cook until crisp and golden.

How to store

Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in an air fryer until hot and crisp; the coating may soften during storage.

Frequently asked questions