Spicy potato chips: potatoes, salad oil, chicken powder, Chili powder and dried thyme. A little onion and salt. Slice potatoes and put them in water for 5 to 10 minutes to avoid blackening. Then drain the water. The oil is hot, fry potato chips in the pot. Stir-fry and add seasoning.

Crispy potato chips: cut peeled potatoes into discs, soak them in cold water, rinse off the starch, and then drain the water for later use; After the wok catches fire, add cooking oil and heat it. When the cooking oil smokes, sprinkle potato chips and fry them with high fire. When the potato chips are hard, turn the heat down and gently stir them with a fork until they turn yellow and crisp. Take it out and sprinkle with mixed salt.

Hot and sour potato chips: potatoes are washed, peeled and sliced, washed with clear water to remove starch and drained; Fry in 70% hot oil until golden brown, take out with a colander and filter oil; Wash the green pepper and cut it into hob blocks; Heat the oil in the pot, add Chili noodles and fry them red, add sugar, soy sauce, vinegar, cooking wine, vinegar and refined salt to boil, add potato chips, green peppers and monosodium glutamate, thicken them, and pour in bright oil. Serve.