1. Peel the potatoes and put them in the slicing feed chute of the COUSS chef's machine, and use the slice function to cut the potatoes into slices.
2. After cutting, rinse twice in clear water to remove excess starch, then soak the potato slices in clear water, soak until the potato slices bend.
3. Marinate the soaked potato chips with a little salt and monosodium glutamate for ten minutes, and then use a dry towel to damp the water on the top.
4. Spread out the potato chips soaked in water and spread them on the glass turntable of the microwave oven.
5. Put it into a microwave oven and use high heat for a few minutes to make it dehydrated quickly.
6. After the potato slices are dehydrated, take them out and turn them over.
7. Put it into the microwave oven again to continue heating to make it dry. Rotate the potato chips in the microwave until they are completely dry and take them out (in the meantime, the oven door needs to be opened twice to remove the excess hot air), and then spread flat on the bamboo curtain to cool.
8. It can be eaten after cooling.
Tips:Snack features: beautiful and translucent color, salty, fresh and crispy, healthy to make without oil, and the method is simple and easy to learn.
Tips;
1. Since there is no timing during production, always open the furnace door to check the dehydration effect during production, and discharge the excess steam, so that the dehydration can be faster.
2. The taste of pickled potato chips can be marinated according to your favorite taste, such as spicy and black pepper.
3. Potato chips without oil and salt with salty taste are different from fried potato chips. Because there is no oil and air isolation, it is very easy to absorb moisture. Therefore, after making it, it should be sealed and kept dry to keep it crispy. It doesn’t matter if the skin collapses. You can put it in the microwave and dehydrate it at low heat to restore the crunchy texture.
This "oil-free potato chips" made with COUSS chef machine and microwave oven is ready for your reference!
