If you want to fry sweet potato slices crispy, two conditions must be met. Knife skills and oil temperature, it is not difficult to master these two to fry crispy sweet potato chips.

1. Wash, peel and cut the sweet potatoes into thin slices, the better. This requires you to have good knife skills. Only skilled knife workers can cut them very thin. After cutting, wash off the surface starch and place outside to air dry.

2. Pour oil into the pan and heat the oil to 50% for air-dried potato chips. How to judge the oil temperature? Here’s a little tip for judging oil temperature. Insert a green onion into the oil pan. There will be no reaction below 30%, 40% will be small and 50% will be large, 60% will turn over and 70% will be burnt. You can just judge based on the reaction of the oil. If it's too high, it's easy to get mushy, and if it's too low, it's easy to get oily, so it's important to control the oil temperature. Fry the potato chips until golden brown, take them out, and fry again when the oil temperature rises to make the potato chips crispier. After frying, just place it on absorbent paper to cool. When eating, you can dip it in some tomato sauce or salt and pepper according to your taste. Friends who are interested can try it.

If you want sweet potato chips to be crispy, everything from material selection to production steps is very important. Let’s take a look at the precautions

First of all, choose high-quality sweet potatoes. If you don’t know how to choose, I will usually go to a familiar market and buy more expensive ones, because the seller knows the quality of his products. The more expensive ones should be better.

The second step is to slice the slices into evenly thin slices, and then rinse off the starch on them. The most important step, and one that many people overlook, is to blanch it in hot water for just one minute. The purpose of this is to make the sweet potato slices less likely to burn and have a crispy texture.

The third is frying. When frying with vegetables, many large-scale processing places use palm oil. Their purpose of doing this is to save costs, because palm oil resists high temperatures and is not easily oxidized. If you don’t have this condition at home, just use soybean oil or salad oil. The other thing is the temperature of the oil. Put it in the pan with seven layers of heat. When putting it in the pan, spread it out piece by piece to prevent it from sticking together. Stir with a spoon. Hearing the sweet potato slices rustle means the edges are crispy, about two minutes.

The fourth is that re-frying can increase its crispness. The oil temperature is around level 8, and the temperature of the semi-finished product with the magazine has dropped slightly. Put it in the pot again, take it out in about four seconds, drain the oil and let it cool. A plate of crispy sweet potato chips is ready.