Practice
1, potato peeled and washed, cut into thin slices.
2, add more vegetable oil in the pot, burn eighty percent hot, change the fire, the oil temperature drops into the potato chips.
3, low heat and slow frying, constantly using chopsticks to turn, so as to avoid uneven heat fried paste.
4. When the chips start to turn brown and crispy, drain the oil from the pan and put them into a larger container.
5, sprinkle chili powder, salt, pepper, MSG, keep turning bumps to make it stand evenly on the chips.
6, and finally drizzle some sesame oil, turn evenly.