How to make potato chips?

Potato chips are crisp and refreshing, and they are a delicious snack, which is loved by adults and children. But I still don't like the potato chips bought in the supermarket. I always feel that monosodium glutamate is too heavy, and many additives in it don't even know the words. I always feel uneasy about giving it to children. So as long as the children want to eat potato chips, I cook them at home, and they taste as good as what I bought. Crispy and crisp. The key is that the ingredients are fresh and not added, so I can give them peace of mind.

Homemade potato chips are often made in a dry pot, which is not as crisp as expected. Although fried, it doesn't feel healthy enough, and all the children at home like to eat it. Through continuous research and practice, the oil-free healthy potato chips made by summing up experience are crisp and delicious.

First, choose two big potatoes, peel them and slice them. You can also cut beautiful potato chips with a wave knife. The thinner the potato chips, the better. They will be crisper.

Second, soak in cold water immediately after cutting to prevent discoloration and remove starch from potatoes. Soak for a long time, like this. Will it be crisp?

Thirdly, draining water, and baking after the required surface is dried. It is best to expose it to the sun and dry it half-dry, so that it can be crisp, or use kitchen paper to absorb the surface moisture, sprinkle some cumin powder and pepper on the surface, and bake it up and down at 180 degrees for about half an hour (the heat should be adjusted at last, please don't burn it). Add salt after baking. ?

Note: it takes a long time to dry in the sun. You can use an oven or dryer.

It's easy to be crispy when baked again. Seasoning can be based on your own preferences, such as Chili powder or Orleans barbecue material.

When cooking potato chips at home, be sure to boil them in boiling water. Potato chips can't be cooked in boiling water. If it's too sticky, it won't fry well.

When frying potato chips, the function of wrapping dry starch is to dry the fried potato chips, so that no oil will spill out when frying, but pay attention to safety when cooking fried food at home to avoid being scalded by hot oil;

The process of frying potato chips in the pot can be distinguished by the naked eye, but it is really impossible to tell whether the potatoes are crispy and brown. You can feel the potato chips in the pot with chopsticks. When chopsticks touch potato chips, the strength is different;