POTATO FLAKES - TANGY MASALA (50gm) (2Jar)

Gone are the times of eating deep-fried chips & fries. It's time to embrace change: enjoy the same crunch, same texture but in the OIL-FREE version. Here's how we make these:

- Dehydrating Flakes: We first slice & flake fresh potatoes, boil them in water to remove as much starch & fat as possible. Dry them up for a few days under the sun.

- Roasting them: The dried flakes are then roasted in rock salt - creating magical crunchy puffed Omay's Potato Flakes.