2. Pour the oil into the pot. When the oil temperature is about 200 degrees, turn the heat down and add the dried potato chips. It will expand in less than 3-4 seconds, and the temperature is just right. When the oil temperature is low, potato chips won't swell, so they can't be eaten. They are hard.
3. Sun-dried potato chips, like shrimp slices, will swell and become bigger, fry for 3-4 seconds, and then they can be fished out after swelling. Fried, it tastes bitter. Everyone should be careful not to be splashed when frying. Put about 4-5 yuan at a time, just enough to explode.
Fried potato chips can be put on oil paper to absorb excess oil. Potato chips themselves do not absorb oil. When fishing from the pot, the colander will bring some oil and suck it off with a paper towel.
5, potato chips, cool to room temperature, you can eat. This is the original flavor, very crisp, and delicious without seasoning. The more you chew, the more fragrant it is. After cooling, you can put it in a sealed jar and eat it in three days.
6. You can also put a little salt or your favorite seasoning on the freshly fried potato chips. I added a little shredded seaweed, which is seaweed-flavored potato chips.