Ingredients:

Purple potato, corn starch, oil.

How to do:

Peel off the skin of the purple potatoes, clean it and cut it into thin slices.

Push the purple potato down, tilting it in one direction to the front, and cut the purple potato into thin julienne strips.

Place the shredded purple potatoes in a large bowl with a tablespoon of cornstarch and scrunch them together so that a thin layer of cornstarch coats the top of each shredded purple potato.

Pour oil into a wok and deep-fry the purple potatoes when the oil is about 6 or 7 percent hot. During the frying process, use chopsticks to break up the purple potatoes and fry them until they are crispy.

After deep-frying, you can fish them out and plate them.

This crispy purple potatoes are ready, crispy and crunchy, similar to the texture of eating instant noodles, very good, I think it is better than potato chips.

Tips: If you don't know how to cut silk, you can use a paring knife to peel the purple potatoes into thin slices, and then use a knife to cut into silk, thickness does not matter too much, as long as thin enough on it.