Potato Crisp ___ non-fried practice is simple | crispy
Cucumber potato chips
In Ingredients:
Cucumber, potatoes, starch
Steps:
1. cucumber juice 30g.
2. potatoes steamed and mashed into a puree (100g) + starch appropriate amount of stirred into a paste.
3. Into the laminating bag with a small opening, baking tray lined with greaseproof paper, squeeze into the baking tray (about the size of a peanut grain)
4. Covered with greaseproof paper, press and push away.
5. Bake in the oven at 90 degrees for 30 minutes.
Milk purple potato chips
Inputs:
Purple potato, milk, starch
Steps:
1. Purple potatoes steamed and mashed into puree (100g) + fresh milk (30g) + starch into a paste.
2. Put into a laminating bag with a small opening, baking tray lined with greaseproof paper, squeeze into the baking tray (about the size of a peanut grain)
3. Cover the greaseproof paper and press to push it away.
4. Bake in the oven at 100 degrees for 30 minutes.
Tomato chips
Inputs:
Tomatoes, potatoes, starch
Steps:
1. Peel the tomatoes and boil them into a sauce of 30g.
2. Steam the potatoes and mash them into a mashed pulp (100g), and then add the appropriate amount of cornstarch and stir it into a paste.
3. Into a laminating bag with a small opening, baking tray lined with greaseproof paper, squeezed into the baking tray (about the size of a peanut grain)
4. Covered with greaseproof paper and pressed to push away.
5. Bake in the oven at 100 degrees for 30 minutes.
Seaweed Yam Potato Chips
Ingredients:
Seaweed, yam, starch, milk
Steps:
1. Steam the yam and mash it into a puree (100g), + fresh milk, starch, chopped seaweed (appropriate amount) stirred into a paste.
2. Put into a laminating bag with a small opening, line a baking sheet with greaseproof paper and squeeze into the baking sheet (about the size of a peanut grain)
3. Cover with greaseproof paper and press to push it away.
4. Bake in the oven at 100 degrees for 30 minutes.
Milk sweet potato chips
Ingredients:
Sweet potato, milk, starch
Steps:
1. Sweet potato steamed and mashed into a puree (100g) + milk (30g) + starch into a paste.
2. Put into a laminating bag with a small opening, baking tray lined with greaseproof paper, squeeze into the baking tray (about the size of a peanut grain)
3. Cover the greaseproof paper and press to push it away.
4. Bake in the oven at 100 degrees for 30 minutes.