First of all, sweet potatoes choose high-quality honey potatoes, if you do not know how to pick I usually go to the familiar market to buy a little more expensive on it, because the seller knows what quality of his things, a little more expensive should be a little better.

Secondly, it is sliced thinly and evenly, and then rinsed clean of the starch. The most important, and a step that many people ignore, is to blanch it in a pot with hot water for a minute. The purpose of this is that the sweet potato slices are not easy to paste, and the texture is crispy.

The third step is frying. Frying with vegetable oil, many large processing places are using palm oil, they do this to save costs, because palm oil is resistant to high temperature, not easy to oxidize. If you don't have this at home, just use soybean oil or salad oil. Then the temperature of the oil, seven layers of heat in the pot, when the pot is spread out piece by piece to prevent sticking together. Stir with a spoon. Hear the sweet potato slices make a rustling sound on the edge of the proof of crisp, about two minutes or so.

The fourth is to re-fry to increase its crispiness. Oil temperature in about eight layers of heat, with magazine good semi-finished products temperature dropped slightly, again in the pot, about four seconds or so out, drain the oil to cool.