1. Peel the sweet potatoes and cut them into at least finger-thick strips, not too thin. Put it in a fresh-keeping bag (slightly thicker), add all the seasonings, and knead well. The reason for using the fresh-keeping bag is that it can mix more uniformly while avoiding the inconvenience of oily hands; second, it can make the raw materials into two or more quantities at a time, and the rest can be put into the freezer layer of the refrigerator and divided into several times. edible.
2. Into the oven. Spread it out on a baking rail lined with oven paper. It is best not to use the flat bottom of the oven, otherwise it will be easy to partially zoom and become black.
3. 200 degrees, 25 minutes. Out of the oven! (The time and temperature may need to be adjusted according to the power of different ovens)
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