Homemade potato chips (sold outside in spikes)

On Children's Day, the child said that he wanted potato chips as a gift, so he bought 20 packs of potato chips of various flavors, one pack a day, and the child ate it for a month, but he didn't eat enough. It just so happened that the potatoes in my grandmother's field were ripe, so I studied and fried them myself, and found this super and successful recipe. Self-fried potato chips, no preservatives, no additives, eat at ease, the taste is never inferior to the big brand potato chips, fragrant and crispy, can be eaten for several days after eating the sealed bag.

Ingredients

Potatoes Appropriateamount

Salt Asmallspoon

Sprinklewithflour Appropriateamount

Cooking Instructions

Such a big potato, I fried five this time, four fried yesterday was not enough to eat, no weighing, a few are fine, more will be fried separately, the potatoes are peeled and washed
Cut into thin slices, I feel about a millimeter, the thickness is uniform, and it can be evenly heated when frying.
Wash it with water a few more times to clean the starch on the potatoes, I washed it four times, and the water became clear.
Add water to a pot, put a teaspoon of salt, bring the water to a boil and pour in the potato chips
Cook the potato chips a little transparently, cook more potatoes for two or three minutes, one minute less is fine, it's okay to be a little raw, don't cook it
Take out the cool water, control the water, and don't need to dry it completely
Potato chips must have more oil, so that the potato chips can be evenly heated, easy to operate, not easy to fry paste, put your hand on the oil, feel that the oil is hot, you can pour in the potatoes, the whole process of frying, warm oil wet frying, that is, the oil is not too hot, the potato chips are wet, and the potato chips will not be poured in, because the oil is not too hot
As soon as you pour it in, there will be a lot of big bubbles in the pot, stir it with chopsticks, not too fast
Stir clockwise, and the potato slices will get thinner and thinner as they are fried
In about four minutes, the edges of the potato chips will be a little hard, so you can speed up the stirring
After about seven minutes, the color of the potato chips turned white, and the crisp sound could already be heard when stirring
At this time, the potato chips can not be fished out, the hardness and crispness are not enough, the fish out will be soft, continue to fry on high heat, about a minute, the potato chips will become slightly browned, you can take it out, control the oil
I divided it into two parts, one sprinkled with tomato flavor and one plain, and the powder was bagged I bought. You can also use your own barbecue ingredients, or mix a powder with your favorite flavor
Crispy and crispy, fragrant, better than the one I bought, realizing the freedom of potato chips