Wash and peel potatoes.
Slice them and cut them in long strips, like for French fries.
Keep them immersed in a big bowl of tap water for 20-30 minutes for the starch to release.
After 30 minutes remove them from water and wipe the moisture off with a clean kitchen towel.
Layer on a microwave safe tray and let them soften for 3-4 minutes on high. It took me 2 batches to do so.
Again wipe off the moisture from the potatoe pieces as much as possible with a clean towel.
Put these in a large bowl, add oil and toss them so all the pieces are coated well. skip the step if not using any oil
Now layer them on oven tray. Arrange in single layer for the crunch. Bake on convection mode for 20 minutes
Remove from oven and while the wedges are still hot sprinkle chaat masala and salt and mix them well.
Serve hot with your favourite dip
