Potatoes are a favorite food for everyone. The shape of potatoes is similar to other sweet potatoes, and they are mainly small pieces. Potatoes have a very high starch content and are suitable for making various nourishing soups and snacks. Among them, fried potato chips are a delicacy that most people love, and fried potatoes The chips should be crispy, so pay attention to this issue when making them. Let’s discuss how to make fried potato chips crispy?

Method 1:

1. Cut the peeled potatoes into 1.5mm thick discs;

2. Soak the potatoes in cold water and wash them. Tapioca starch, then drain the water and set aside;

3. Stir in salt, chicken essence, and white pepper and set aside;

4. The wok is prone to heat, add peanut oil and burn Turn on the oil. When the oil starts to smoke, sprinkle the potato pieces and fry over the stove until the potato pieces become hard. Turn to low heat and stir gently with a fork. Fry until the potato pieces are brown and crispy;

< p>5. Take it out and sprinkle it with salt.

Method 2:

1. Peel the potatoes, wash and slice them.

2. Soak in cold water for 10 minutes to remove part of the tapioca starch and drain the water.

3. Prepare a basin and add oil, salt and black pepper. Pour in the potato cubes and mix well.

4. Put the dipped potato pieces into the wheat flour, and let the surface be covered with a thin layer of wheat flour.

5. Heat the pot to about 160°C, fry the potato pieces for about 2 minutes, and take them out of the pot until the surface is golden brown and crispy. Drain the oil.

6. Plate and serve with dipping sauce according to your preference.

Method 3:

1. To cut potatoes, it is best to have professional supplies. If not, you can use a spatula, but the cut will be too thick.

2. After cutting the fried potatoes, add appropriate amount of oil to the pot. When the oil is 80% hot, turn down the heat and then fry them piece by piece.

3. After frying, take it out of the pot. Sprinkle some salt and chicken essence and it is OK. It is most convenient if you have instant noodles seasoning.

Method 4:

1. Cut the potatoes into long grids 4 cm wide and 2.5 cm thick, and use an automatic slicer to cut them into 4 cm long, 2.5 cm wide and 0.1 cm thick. Thick slices, wash the tapioca starch in the potato pieces with cold water and drain the water.

2. Heat the pan, add cooking oil, heat until 70% hot, sprinkle in potato pieces, fry over low heat until hard, then change to slow heat, stir slowly with a spoon until fried. When it turns golden brown and becomes crispy, put it in a colander, drain off the oil, sprinkle with salt and mix evenly into a plate.