The fried potato chips are golden in color, crisp outside and fragrant inside, and they are really delicious with salt and pepper or tomato sauce. The oil temperature of potato chips must be well controlled. If the oil temperature is too high, the outside is burnt and the inside is not ripe. It is better to soak them in medium and small fire, and the color is golden. Fried potato chips can be dipped in tomato sauce, or dipped in Chili noodles, pepper noodles, cumin powder and monosodium glutamate or mixed well. These are the ways to fry potato chips. You can try to make them at home if you like.
When the oil temperature is hot and the oil is a little smoky, fry the fried potato chips again at the next time. When the potato chips turn golden, take out and control the oil. Then use a plate, spread oil-absorbing paper under it, put the fried potato chips on the oil-absorbing paper, rinse them in clear water, wash off the starch on the surface, then put them in a pot, add clear water to boil, then continue to cook until they are eight ripe, and take them out with a colander to control the moisture.
First, prepare a potato (you can prepare more if you like to eat French fries), peel it, cut it into strips with the same size, wash the starch on the surface with clear water until the water is clear. Potatoes are a very good ingredient, which can be fried or steamed, then drain the water and freeze it in the refrigerator for two hours. Cut the peeled potatoes into square strips with a thickness of half a centimeter and a length of 4 centimeters, wash them with clear water, and soak them in salt water slightly/kloc.