1. First, we prepare a few potatoes, clean them, cut them into planes to increase the contact area with the chopping board, so that they won't roll when cutting, then cut them vertically into potato chips with uniform thickness to ensure the consistency of raw and cooked degree when frying, and soak them in clear water after cutting to avoid oxidation and blackening.

2. Boil half a pot of boiling water, drain the potato chips and pour them into the pot for blanching, so as to remove excess starch, which will be more brittle. The blanching time should not be too long, just about 30 seconds. When the potato chips are slightly transparent, pour them out, rinse them quickly with clear water and drain them for later use.

3. Cook the oil in the pot. When the oil temperature is 60% hot, drain the potato chips and pour them into the pot.

4. High oil temperature can make potato chips expand, set and float rapidly, so they will be more brittle when fried, and will not absorb too much oil. Push the potato chips with a spoon to make them evenly heated, and the chips will become brittle. When they are golden brown, they will be poured out to control the oil. Finally, put the potato chips into a plate and sprinkle with salt and pepper.

Technical points:

1. Potato chips must be thin and uniform, so as to ensure the same color when frying. The thinner they are cut, the more brittle they will be when frying.

2. Potato chips must be blanched in advance to remove excess starch, otherwise they are not crisp enough.

3. When frying, the oil temperature should be higher, so that the potato chips can quickly solidify and float, avoiding inhaling too much oil, which makes them greasy and not crisp enough.