Potato chips must be wiped clean of water, otherwise it is difficult to fry crispy, the oil temperature of 4 into the heat can be into the pot to fry, small fire and slowly fry, and finally out of the pot when the oil temperature is a little higher, so that the potato chips that are crispy and stored for a long time, the specific method is as follows:

Preparation of materials

Potato: 1, cooking oil: moderate, black pepper: 3 grams of salt: 1 grams.

1, potatoes cleaned with water, then peeled.

2, evenly cut into thin slices.

3, put into the water to wash, wash out the starch, and then change the water once, add the right amount of white vinegar soak for about half an hour.

4, soaked potato chips out, with a dry rag to dry the water.

5, the oil temperature of 4 into the pot can be deep-fried, small fire slowly fried, only more crispy. The oil temperature is a little higher when the last pan, so that the fried chips are more crispy.

6, fried chips sprinkled with salt and black pepper can be enjoyed.