2 potatoes 200G cooking oil

Supplementary Ingredients

1 tsp salt 1 tsp chili powder

1 tsp pepper 1 tsp cumin powder

Steps to Make Deep Fried Potato Chips

1. Wash the potatoes with a steel wool ball and rub the skin off. Cold on a cold day.

2. and then sliced. By the way, this slice, the more uniform the better, thinner. The best way to do this is to have a spatula.

3. After cutting, don't rinse with water, let the starch slurry on top of the potatoes. Then sprinkle just prepared salt, let the potatoes control some water out,

4. ignition! Cold oil throw 2 peppercorns down to test the oil temperature. The fire is turned down a little. Pepper particles from the bubble to bubble basic scattered can turn off the small fire, and then the pepper particles fished up

5. fried potato slices to the side of the frying pan clip, generally see the potato slices floating in the oil on the surface of the surface of the not much bubbles, the local area of the discoloration, can be fished out, clip up the side of the pan knocked excess oil, the best of the hard, hard, hard, hard, hard, hard, hard, hard, hard, hard, hard, hard, hard, hard, hard, hard. Like crunchy can be appropriate to fry a few seconds more.

6. egg so big potato slices at the same time in the oil to keep in 8-9 pieces. Feel the oil temperature is high (a frying discoloration), you can put 1-2 more pieces of down to lower the oil temperature, feel the oil temperature is low (half a day to float up a piece) can be appropriate to slow down the speed of potato chips.

7. All fried is this way.

8. Then wu fire (maximum fire) point open. Frying pan turn a 10 or 20 times, seasoning powder all put down. Stirring, turning the pan, anyway, so that he is all coated with flavor. Pour out on it.