Homemade chips
By VicentaLakin
THE SAME THING THAT HAPPENED BEFORE, "TORTILLA-FREE TORTILACHIPS", YOU CAN HEAT IT UP IN A MICROWAVE OR BAKE IT IN A OVEN, DEPENDING ON HOW MUCH IMAGINATION AND INNOVATION YOU LIKE. I'VE MADE A TOTAL OF THREE FLAVORS: SALT AND VINEGAR, CARAMEL AND SPICY
Steps for Homemade chips
1
Potato washes off the skin, and it'll all be two
2
If there are specialized slice tools to cut potatoes into thin pieces of about 2-3 mm, and if there are no specialized tools, then, like me, they can be sharpened with peeling tools
3
Potato chips immersed in white vinegar for two hours
4
(b) Picking up, drying (drying) moisture (which is important, which directly affects heating time and the taste of chips, and which must be leached clean), and mixing with oil and salt
5
A LAYER OF PARCHMENTPAPER IS LAID ON THE MICROWAVE TRAY, WITH POTATOES ON IT, SO AS TO AVOID OVERLAP, PRESS THE SWITCH FOR FIVE TO SIX MINUTES, WHICH ALLOWS FOR A SLIGHT CHANGE IN THE POSITION OF THE POTATO CHIP TO ENSURE HEATED EVENLY (MY MICROWAVE IS 10 MILLION, ADJUSTED FOR ITS OWN MICROWAVE POWER), UNTIL THE POTATO CHIP BECOMES THINNER. OR 200C/400F PREHEATED, 12-15 MINUTES BAKED, OR UP TO THE PRECIPICE OF POTATOES。