Potatoes are a favorite ingredient, and the shape of potatoes is similar to other sweet potatoes, all dominated by small pieces. Potato tapioca starch composition is very high, suitable for making a variety of tonic soup and its special snacks, in which, fried potato chips is a majority of people love ten minutes of specialties, and fried potato chips to crisp as the standard, the production should pay attention to this issue. The following is a discussion of how to deep fry potato chips to crisp?

Method one:

1, peeled potatoes cut into 1.5mm thick slices;

2, soak in cool water, and wash away tapioca starch, followed by drying the water standby;

3, salt and chicken essence, white pepper tossing reserved;

4, frying pan easy to the fire, put in the peanut oil to boil, when the oil smokes! , the potato pieces sprinkled into the frying with the stove fire, until the potato pieces hardened, become micro-fire, and gently stirred with a fork, straight to yellow and crispy frying;

5, fish up and sprinkle with mixed salt can be.

Style 2:

1, peeled potatoes, cleaned, sliced.

2, soak in cold water for 10 minutes, remove part of the tapioca starch, control the water.

3, prepare a pot in advance and then add oil, salt, black pepper. Pour in the potato cubes and mix well.

4, put the dipped potato cubes into the wheat flour, so that the surface is coated with a thin layer of wheat flour can be.

5, hot pot to about 160 ℃, the potato pieces into the pot to fry about 2 minutes, the surface layer of golden brown crispy out of the pot, control the oil.

6, plate, take according to hobby with dipping sauce to take.

Practice three:

1, cut potatoes, it is best to have professional supplies, not have to use a scraper can also be used to cut too thick.

2, fried potatoes, after cutting, the appropriate cooking oil to the next pot, such as oil 8 into the case of heat, turn down the fire, and then a piece thrown down to fry it.

3, fried out of the pot, sprinkle some salt la chicken essence la OK, if there are noodles seasoning on the most convenient.

Style four:

1, the potato cut into 4 centimeters wide, 2.5 centimeters thick long lattice, with an automatic slicer cut into 4 centimeters long, 2.5 centimeters wide, 0.1 centimeters thick slices, with cool water to clean off the tapioca starch in the potato blocks, drain the water.

2, the pan sizzling well, put cooking oil, burned to seventy percent hot, sprinkle into the potato blocks, low-fire frying until hardened, change to a slow fire, stirring gradually with a forceful spoon, until fried to the color of golden brown, crispy, put into the leaky spoon, drain the oil, sprinkle into the salt and turn into the plate.