Puff Pastry Salt and Pepper Sweet Potato Chips (dim Snacks)
1.
The red sweet potato is about 10 cm in diameter and 15 cm in length
2.
Cut one to two millimeters thick
3.
Add salt mineral water bottle cap one to one and a half caps, one-third to two-thirds caps of pepper powder, one egg, knead well, then gradually add sweet potato powder, gently until the surface is coated with flour, and the sides are thick. Point, the middle can be thin and have an appropriate amount.
4.
The oil is about 800ml to 1L.
5.
The oil temperature is 70% hot (adding peanut-wrapped sweet potato powder residue will quickly float without charring, the oil temperature is right), and keep it on medium heat
6.
Add piece by piece, use a colander to poke apart, don’t stick together
7.
Add about ten slices at a time, and you can finish it by dividing them into three parts. Every time you fry it until it's golden in appearance, tap it with a colander, and you can hear the crisp sound. If you use more oil, you can fry more at one time.
8.
Colander to pick up and filter oil
9.
When eating, it can be served on a plate or eaten directly by hand.
Tips:
1. When frying, you can scrape a little bit more sweet potato flour on the sweet potato chips, and it will be more crispy when fried.
2. Deep frying can't be too much at one time, it is easy to stick together.
3. Judge whether the standard is well-fried, float up, golden yellow, with a crisp sound when knocking.
4. Sweet potato chips should not be cut too thick, and it is not easy to deep-fry.
5. If you leave it for a long time, the fried sweet potato chips will become soft, you can put a small amount of oil in the pan and fry it on medium heat to restore the crispness.
6. Sweet potatoes often choose white-skinned pink hearts and purple-skinned blood-red hearts. The latter is sweeter and softer.
7. When frying, use medium heat, the surface of large fire is easy to be burnt black.
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