Potato dry

1

Potatoes。

2

Slicing chips。

3

Wash the starch on the potato surface。

4

Put it on the grill, dry it on the balcony。

5

I've been hanging out for three days。

6

Put a whole bag of salt in the frying pan。

7

Put it in the red chips。

8

It'll turn off fire when it's yellow。

9

Sift the salt from the surface. This step could also be omitted, as the surface was not much salted, and it was pulled lightly。

10

Creamy red chips, cooled and sealed, oily。

This method differs from commercially available puffed fried potato chips; the texture tends to be crunchy and hard. If you are aiming for a crispier texture, it is recommended to slice the sweet potatoes as thinly as possible, though they definitely will not have the same texture as fried chips. The sweet potato slices must be sun-dried very thoroughly; otherwise, they will stick to a lot of salt during stir-frying and become inedible. Once dried, the sweet potato slices can be directly sealed and stored, and you can also add some when cooking porridge.