After all, everyone's taste is different, in my opinion, as long as the chips are fried thin and crispy, even without any seasoning, the chips crispy, but also very tasty, also with the original flavor of the potatoes, and after frying, you can according to preference in the chips sprinkled with pretzels, cumin, chili powder and so on one of them, but also a variety of together to add, so that the flavor of the chips will be more rich in flavor.

So, no matter what flavor of potato chips you like to eat, first of all, you have to fry the chips well, the taste is thin and crispy, the color is golden potato chips characteristics, if the chips are not crispy or fried out of the very crumbly, the experience is not so wonderful.

So, next I will share the family version of fried potato chips and production details:

Family version of fried potato chips easy to do:

Required ingredients: potatoes, water, salt, cooking oil, chili powder

Specific Method:

< Step 1: Select potatoes of equal size, peel them and wash them, put them on a cutting board and cut them into 2mm slices.

Step 2: Wash the potato slices in water to remove the starch on the surface of the potato slices, and wash them several times until the water becomes clear, and fish out the potato slices.

Step 3: Boil water in a pot, add a tablespoon of salt when the water boils, pour the potato slices in and cook, the potato slices start to become transparent and immediately fish out, don't boil for too long, otherwise the potato slices will be broken.

Step 4: Potato slices out of boiling water, put into ice water to soak, you can prevent the potato slices from softening, and then fish out the potato slices to drain, or use kitchen paper towels to dry the water standby. (--Potato slices must be dry on the surface before deep-frying, otherwise the oil will be splashed out easily. )

Step 5: Put oil in the pot, more oil is better, less can't hurt, medium heat until the oil temperature 70% hot, turn the heat down, put in the potato slices to start frying, and so on the potato slices when the potato slices are set, gently turn the potato slices with a spatula, so that it is evenly heated, fried to golden brown after draining the oil, and then can be served out.

Points to note when frying potato chips:

(1) Choose a medium-sized potato on the potato, too big potato chips instead of easy to break, the slice is not too thick, or fried not crisp.

(2) potato slices with boiling water after cooking again, fried more easily cooked, but also easier to crisp, to be put into the ice water to soak again, so that the heat of the potato slices in the cold, the texture will be harder, you can prevent the potato slices because of the softening of the broken.

(3) It is best to put a wide range of oil in the pot so that you don't have to turn the chips often, and the chips can be heated evenly, which greatly reduces the likelihood of the chips breaking during the turning process.

(4) fried potato chips should not use cold oil, cold oil, potato chips are easy to absorb oil, six or seven oil temperature, potato chips into the pot is better, this time the potato chips can be quickly shaped, will not inhale too much oil, eating is not so greasy.

(5) After the pot of potato chips, put seasoning while it is hot, this time the potato chips are still warm, and not very crispy, you can let the seasoning adsorption in the potato chips, and so on after cooling, seasoning will not be easy to fall down.