1

Steam the purple potato for 20 minutes (without peeling)

2

After the purple potato is steamed, peel it by hand, put it in a bowl, and press it into mud with a fork.

three

Spread the mashed purple potato on a non-stick cloth, push it away with a spoon and cut it into thin slices.

four

Preheat the oven, and dry at 90 degrees Celsius for 2-3 hours according to the humidity and thickness of the purple potato paste. When the purple potato paste is crisp and thin, the whole piece can be separated from the non-stick cloth, put into a blender, ground into powder, and put into a fresh-keeping glass bottle, which can be stored for several months.