Homemade potato chips, a touch of sweet potato, crispy and sweet, simple and delicious, delicious to stop!
1. Wash two medium-sized sweet potatoes with uniform thickness and cut off both ends.
2. Cut into 1 mm thick sheets.
3. Two medium-sized sweet potatoes were cut into a pot.
4, medium heat oil, a piece of raw potato chips into the oil pan, the raw potato chips sink into the bottom of the pot immediately floated, indicating that the oil temperature is just right.
5, into a small fire, into the raw potato chips, at first the potato chips are soft, small water slowly fried, fried until the potato chips began to harden, adjust into a medium fire, force the oil in the potato chips, when The potato chips began to become brittle, the color just turned into brown, and immediately removed, placed on the blotting paper, and a layer of potato chips on one layer of blotting paper.
Exciting golden potato chips, warm in the sun!
Light potato chips!
More process maps please poke http://blog.sina.com.cn/s/blog_4d48df8d0102v9no.html
1. The thinner the raw potato chips are cut, the crisper the finished product. 2, fried to the surface just changed color, some can be yellowed, fried, and the finished product suffers. 3, with oil-absorbing paper, a layer of paper layer of potato chips stacked up, can maximize the absorption of excess oil.