Homemade Potato Chips
1.
Pick a bigger potato
2.
Peel and wash potatoes, cut into thin slices, the thinner the more crispy
3.
After the potato slices are cut, use water several times to wash off the starch in the potatoes as much as possible. At first, the water is whitish, but at the end the water becomes clear.
4.
Then boil a pot of water, add a little salt, pour the potato slices into the boiling water and blanch it until the potatoes are translucent.
5.
The potato chips must be drained, otherwise the oil will splash when frying
6.
Pour more oil in the pot to ensure that the amount of potato chips to be fried is not exceeded. When the oil temperature is 50% hot, slowly put the potato chips into the oil pot. It can be clipped out. The longer the frying time, the crisper the taste, but pay attention to it. Don’t deep-fry the color too deep, it will easily lead to bitter taste.
7.
Take it out and place it on oil-absorbing paper to absorb the excess oil.
8.
After cooling, add various seasonings according to personal taste. I only add salt and pepper powder. The taste varies from person to person. You can add cumin powder, salt and pepper, five-spice powder, seaweed powder, barbecue powder, etc.
9.
In fact, it tastes delicious without adding any seasonings. It is so crisp that it will drop after one bite. It's really crunchy every bite.
10.
The practice of crispy potato chips is 0 added, the taste is very crisp, and it is too delicious to stop
11.
Simple ingredients, easy to make, the crispy texture of the potato chips made is really good, it is also good to eat with ketchup
12.
A very simple snack, 0 failures!
Tips:
1. The potato slices should be thinly sliced, you can use a peeler to make the thickness more uniform.
2. Always stare at the potato chips and observe the coloring to avoid frying.
3. The remaining oil of the potato chips, let it cool naturally, filter and pour it into a glass jar for refrigerated storage, and it can be used again every other day;
4. Potatoes can be fried directly after slicing, but they will regain moisture after half an hour; and the washed and soaked potatoes will still be crispy after being fried for half a day.
5. The thin slices will become brittle quickly when they are fried. The thickness of the slice should be even, otherwise it will come out. Some parts will be crispy and some parts will be soft. If the thick parts are fried and crispy, the thin parts will become The fire is big.
6. The potato chips must be drained, otherwise the oil will splash when frying
7. Fry slowly on medium and small fires, and the water in the potatoes will become brittle by frying dry. High fire will only cause the surface of the potato slices to burn quickly, and the inside is still soft when it is not cooked, so be patient
8. Don't cook the boiled potatoes, just half-cooked, just turn the potato slices into translucent, remove and control the moisture
9. The oil temperature of fried potato chips does not need to be very high, and it can be fried to the required level very quickly. You don’t need to turn the pan in a hurry, the potato chips will float up and then turn over.
