Spicy potato chips: potatoes, salad oil, chicken powder, chili powder, dry thyme, each appropriate amount. Onion, salt a little. Cut the potatoes into thin slices and put them into water for 5 to 10 minutes to avoid blackening. Then strain the water. When the oil is hot, add the potato slices to the pan and fry. Once all are fried, mix in the seasonings.
Crispy potato chips: 500 grams of potatoes, about 1,000 grams of vegetable oil, salt, monosodium glutamate, pepper. Peeled potatoes cut into 1.5 mm thick slices; soak in cold water and rinse off starch, and then drain the water to be used; salt and monosodium glutamate, pepper mix well and standby; frying pan on the fire, into the raw oil is hot, when the oil is smoking, will be sprinkled with potato slices into the frying with a high fire, to the potato slices hardened, turn the fire to a small, and gently stirred with a fork, deep-fried straight to the yellow and crispy; fish out of the sprinkle of salt can be mixed.
Sour and spicy potato slices: 450 grams of potatoes, 25 grams of green pepper, chili powder 8 grams of vinegar 15 grams of sugar 5 grams of soy sauce 10 grams of wine 10 grams of salt 2 grams of monosodium glutamate (MSG) 2 grams of cornstarch (fava beans) 5 grams of soybean oil 70 grams. Potatoes washed and peeled, cut into elephant eye slices, rinsed with water to remove starch, drained water; into the 70% hot oil deep-fried until golden brown when fishing into the funnel filter oil; will be cleaned green pepper, cut into hobnail block; pot of oil 30 grams of heat, into the chili pepper noodles fried red, add sugar, soy sauce, vinegar, cooking wine, vinegar, salt boiling, into the potato slices, pepper slices, monosodium glutamate, 10 grams of wet starch (starch 5 grams of water) thickening, pouring into the oil, out of the pot on a plate that is complete.