Homemade chips
By VicentaLakin
Smallness is a snack, and all kinds of cookies, chips, nuts are my daily teeth grinding, and almost a lot of little partners in chips love to eat it, watching movies, traveling and chasing dramas. I used to love cucumber chips. Ever since I was powdered with rich brothers, I've loved the old potatoes. I'll teach you today to make home-grown musical chips. Don't worry about them being too expensive, so you can eat them whenever you want. It's easy to make chips, and it's a lot cheaper, and it's a lot easier to make chips
Recipe Recommendations
- potatoes of 2
- pretzel 3 grams
- salty and sweet
- fried
- ten minutes
- ordinary
Steps for Homemade chips
1
Pick the big potato
2
Potatoes wash their skins, slice them in thin pieces, the thinner they are
3
Once the potato slices are cut, more than a few times the water, so that the starch from the potato can be washed out as much as possible. The water is white at first, and the water becomes bright at the end。
4
Then we'll make a pot of water, add a little salt, pour the potato chips into the water and burn them, and they'll be translucent
5
Potato chips have to dry up, or they'll spray
6
The oil in the pot is more assured than the amount of potato chips to be blown up. When the oil burns to 50% heat, the potato chips are slowly put in the pan, and the small fire can be blown all the way up
7
It's taken out and put it on suction paper
8
I've only added pepper salt, which can be applied to people's tastes
9
It's good not to add any sauce, it's bad for a bite。
10
Zeros of chips are added. Tastes are very soft
11
Simple foods, easy practices, a very good taste of chips, and it's good to eat with ketchup
12
It's a simple little snackHomemade chips Make Tips
1. Potato chips shall be thinner and may be more evenly balanced with skin cutters. Potato chips should be kept under constant observation to watch the top colour so as not to spoil them. 3. The oil remaining in the chips, which is naturally covered with cooling and filtered into the storage of the glass cans, can be used again the following day; 4. The direct frying after the potato slice can also be used, except for the return of the tide in half an hour; and the rinsing of the immersed potatoes will remain tenuous for the first half of the day. The thinness of the cut-off will soon melt, the thinness of the cut will be evenly balanced, and there will be areas which will be sore or soft that if the thickness of the place will be sore, the thinness will explode. 6. Potato chips have to be dried, or they will be blown with 7. Small and medium fire, which will make the water from the potatoes fragile, and the fire will only make the potato surface quick and hot, which is not yet ripe or soft, so be patient 8