main ingredients

four potatoes with salt

edible oil with tomato sauce

four bamboo sticks

whirlwind potato chips

1. Wash potatoes

2. Pass the bamboo stick through the middle of the potato, and cut the potato from the beginning, which will not be cut off because there are chopsticks in the middle. Turn the bamboo stick and cut the potato in circles until the end.

3.? After cutting, try to cut it as thin as possible, which is easy to cook. Today, I cut it thicker.

4.? Gently turn the potatoes and separate them.

5.? If you can't cut it well, cut it directly into thin potato chips. The first string on the left hand side is the chips I cut after accidentally cutting it.

6.? Put it in a baking tray covered with tin foil, coat each bunch of potatoes with cooking oil, sprinkle with salty salt, I am short of money, and sprinkle some salt and pepper today. (Don't spill it, the original taste is better)

7. Put it in the oven, 18 degrees for 2 minutes, and turn it over in the middle. (Every oven is different, and the cutting thickness is different, so the time I give is just a reference, so I must observe it at any time to increase or decrease the time in time)

8. Squeeze ketchup, it tastes better. (It's really flattering to ignore the skill of fencing)

9. It's better to slice it thin and delicious.

Tips

It's better to fry the whirlwind potato chips in a pan. The color will be more uniform, and more importantly, it will be more crisp and easy to cook. Because I'm too lazy to pour oil back and forth, I finally choose the oven. I'll never be lazy next time. It's better to fry them in a pan.