Peel the potatoes, cut into thin slices with a paring knife, and carefully with your fingers.
When the oil pan is inserted into the bamboo chopsticks, the potato chips can be placed in a pan when the fine bubbles are formed around the chopsticks. Boil until the golden crispy fish is drained and drained.
Only a peeling knife can be used to plan thick and even potato chips. It is not recommended to cut with a knife. It is too difficult.