When I use homemade potato chips at home, I often make a pot of dry-pot potato chips, which are not as crispy as expected. Although fried, they are crispy but not healthy enough. The children at home like to eat them. Continuous research and practice, and finally summed up experience to make oil-free healthy potato chips that are crispy and delicious.

First, choose two large potatoes, peel them off and cut them into thin slices. You can also use a wavy knife to cut beautiful potato chips. The thinner the potato chips, the better, they will be crispier

Second, soak the potatoes in cold water immediately after cutting them to prevent discoloration and remove the starch in the potatoes. Soak for a longer time, like this. It will be crispy

Third, drain the water and bake it after the surface is dry. It is best to expose it to the sun to dry it half-dry. This will make it crispy, or use kitchen paper to absorb the surface moisture. Sprinkle an appropriate amount of cumin powder and pepper on the surface, and bake at about 180 degrees up and down for about half an hour (the heat needs to be adjusted at the end, and be careful not to burn it). Add salt after baking.

Note: The semi-drying time here is long, you can use an oven or dryer

It will become crispy when baked again. The seasoning can be based on your own preferences, such as chili powder or Orleans barbecue seasoning.