Wash potatoes with steel balls and remove the skin. It's cold in the cold weather. . .

step 2

then slice. . Please ignore me. . By the way, this slice, the more uniform the better, thinner. It's best to have a silk wiper.

Step 3

Don't rinse it with water, just let the starch paste on the potatoes. . Then sprinkle the salt just prepared, let the potatoes control some moisture,

Step 4

ignite! Cold oil throw 2 peppers down to test the oil temperature. Turn down the fire. You can turn off the fire when the pepper particles are bubbling until the bubbles are basically dispersed, and then pick up the pepper particles.

Step 5

The fried potato chips are clipped to the side of the frying pan. Generally, you can see that the potato chips float on the oil surface and don't bubble much. If some areas change color, you can fish them out. Clip them up and tap the excess oil at the edge of the pan. The hard ones are the best. If you like crispness, you can fry it for a few more seconds.

Step 6

Keep 8-9 potato chips as big as eggs in the oil at the same time. If you feel that the oil temperature is high (it changes color after frying), you can put 1-2 more chips down to reduce the oil temperature. If you feel that the oil temperature is low (you can't float for a long time), you can slow down the speed of putting potato chips appropriately.

Step 7

It's all fried, just like this. .