1, pick old potatoes. First of all, when choosing potatoes, you must not choose blindly. You should choose the old potato, because the old potato has less water, so the fried potato is crisp. If the tender potatoes contain too much water, they will be tasteless if they are not easy to fry.

2. Cut into uniform sizes. Clean the potato surface, then peel it and cut it into pieces. At this time, don't cut the potatoes too thick or too thin, otherwise they will be cooked or tasteless. Soak the cut potatoes in water for 30 minutes to prevent the potatoes from eating too much powder.

Potatoes should be cooked before frying. Add some water to the pot to boil, and then add the prepared potatoes and salt. Be sure to check whether the potatoes are ripe at this time. Potatoes won't be crisp if they are not cooked. When the potatoes are ripe, take them out and drain them or dry them directly in the sun.

Cooked potatoes should be frozen. Sprinkle a proper amount of starch on the sun-dried potatoes, and then put them in the freezer of the refrigerator for freezing. Spreading starch is to prevent potatoes from sticking together, and it can also absorb excess water on potatoes.

5, potatoes should be fried twice. Pour cooking oil into the pot, and when the oil temperature reaches 60%, put in the frozen potato chips, fry them for 3 minutes on medium fire, and then take them out. When the oil temperature rises again, the potatoes fried twice will be more golden in color and transparent.