Homemade Crispy Potato Chips
Overview
There are no preservatives in the potato chips I make. You can fry them as much as you want. My babies like to eat snacks, so I dried some more and saved them when the weather was nice. They are safer to eat than those bought outside (*^_^*)
Tags
Ingredients
Steps
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Peel and wash potatoes and set aside
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2.Edible salt
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Shanxi mature vinegar
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Slice potatoes as thinly as possible
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Boil water in a pot and add salt
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6.Add a little vinegar
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Put the cut potatoes into the pot and blanch them lightly. The potatoes will be translucent. If they are blanched for too long, they will lose their texture
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While boiling the potatoes, add cold water to another pot and prepare the boiled potatoes to pass through the cold river
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After the potatoes had crossed the Lenghe River, they were laid out and ready to bask in the sun. I took advantage of the good weather to dry almost 5 kilograms of potatoes
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Potato chips that have been exposed to the sun for a day are dried, do they look like snail meat slices? *^_^* (When the weather is good, you can dry them more, and you can store them. It is really convenient to fry them directly when you want to eat them)
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Heat the oil in a pan. After heating the oil, try it with a piece of potato chips. If the potato chips can swell immediately, it proves that the oil temperature has reached the temperature for frying potato chips. If the oil temperature is not enough, you have to continue heating
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Remember not to fry the potato chips for too long. If the oil is warm enough, the potato chips cannot be fried for more than 30 seconds, otherwise they will go too far
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The prepared potato chips are ready to be eaten
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14.☆♥If you like the original flavor, it is delicious without adding other seasonings. You can add cumin powder, five-spice powder, or chili powder. The seasonings are up to everyone’s preference
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15.（☆_☆）
