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Chips have been my all-time favourite snack. Whether it was after school or while walking back home from tuition, I’d often grab a pack. I loved trying all the different flavours - spicy, tangy, cheesy, masala - you name it.
Now, as an adult trying to make mindful changes to my diet, I found myself missing that familiar joy. One evening, staring at a stack of leftover rotis, too bored to eat them the usual way, I thought, why not try turning them into chips?
It was a happy accident that stuck. Light, crunchy, and incredibly versatile - these roti chips hit the spot every time. The best part? You can flavour them however you like. Think chilli-lime, chaat masala, herby garlic, or even peri peri - just like the good old flavoured chips I grew up loving.
I use Gramiyaa’s Groundnut Oil to crisp them up - it adds a warm, nutty flavour that brings it all together. I love munching on them with homemade dips, tossing them into salads, or just enjoying them plain with a cup of chai.
Here’s how I make mine:
Ingredients
2 rotis
1 tsp Gramiyaa Wood Cold Pressed Groundnut Oil
Peri peri powder (as needed)
Salt (if needed)
Method
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Brush the roti with groundnut oil and piri piri powder (or your favorite masala mix) then cut it into pieces.
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Microwave on high for 1 minute, flip, and cook for another minute. Flip again and cook for one more minute.
- If it’s not crispy yet, microwave in 30-second bursts, checking each time until done.
Note: If you don't have a microwave, you can deep fry roti or toast it on the tawa until crispy, just make sure the flame is low so it doesn’t burn. Add seasoning in the end.
Sneak peek of the cooking caught here in video.
Store. 
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