Most of the tartary buckwheat slices on the market are fried, and a very few are baked and puffed in the oven. This type is oil-free and tastes healthier than fried ones. But the taste is not as good as fried food, which is crispier.

Tartary buckwheat slices cannot be washed or soaked before opening the pot, otherwise they will lack crispness when fried. The frying time should not be too long. Once you see the surface of the tartary buckwheat slices turn brown, Take it out immediately to prevent it from frying and reducing the taste.

Tartary buckwheat chips are a Yunnan specialty delicacy made from tartary buckwheat flour. They are fried until crispy and then eaten. After the mature tartary buckwheat seeds are ground into flour, they can be made into various Various delicacies, tartary buckwheat slices are one of them, very popular.

Generally, the tartary buckwheat chips bought in the market are fried, so they can be stored longer and are very convenient to make after buying them home. If you need to bake tartary buckwheat slices, you need to bake them in an oven, which is inconvenient for those who don’t have an oven at home.