Homemade spicy potato chips
By IsabellRau
Potato chips are popular among most people, whether adults or children. Watching TV, watching movies, playing computer, going to the park, taking the train... At these times, it will often be held in our hands. When you chew the fragrant and crisp potato chips, you must have lamented the terrible various additives. For the sake of health, stay away from additives and do it yourself to make crispy and delicious potato chips.
Recipe Recommendations
- potatoes of 3
- dry starch 2 tablespoons
- cumin powder appropriate amount
- chili powder appropriate amount
- pepper appropriate amount
- salt 2 teaspoons
- medium spice
- other
- half an hour
- ordinary
Steps for Homemade spicy potato chips
1
Raw material diagram.
2
Wash the potatoes, peel them, and cut them into thin slices.
3
Wash the chopped potato slices twice in clean water.
4
Boil appropriate amount of water in the pan, add 2 teaspoons of salt to melt, add potato slices and blanch for about 30 seconds, remove and put into clear water to cool.
5
Remove the cooled potato slices and place them on the bamboo sieve used at home to dry vegetables to dry.
6
Put the dried potato chips into a container and slowly sift in the dry starch with a strainer spoon. Flip the potato slices while sifting. (Sifting down in this way can effectively prevent starch from agglomerating)
7
Potato slices evenly coated with starch on the surface.
8
Heat the oil in the pan. When the oil is 5 to 6 percent hot, add the potato chips.
9
Gently flip with chopsticks, fry until the surface is golden yellow, remove it, and place it on oil-absorbing paper to absorb the oil.
10
Put the fried potato chips in the container.
11
Mix cumin powder, paprika powder, and pepper powder together and mix well, then use a strainer to slowly and evenly sieve the potato chips, shaking the potato chips while sifting.
12
Wrap each potato chip with a layer of spice evenly.Homemade spicy potato chips Make Tips
Poetic Heart Phrases: 1: Summer films must be cut thin, the thinner, the crispy. 2: Don't put it in boiling water and blanch it for too long, because it is very thin and will boil it over a long time. 3: Slowly sift the starch onto the potato slices with a strainer so that the potato slices are more evenly coated. (Don't wrap too much flour, just a thin layer, and you must dry it first and then wrap it in the flour, otherwise the flour will turn into paste.) 4: If you cook too much at one time but don't want to fry it all in one go, blanch the water in step 4. After cooling, remove it to control the moisture, then place it in the freezer of the refrigerator, and then take it out and fry it when eating. 5: When adding spices, sift through a filter spoon and add slowly so that the spices will be distributed more evenly on the potato chips. 6: Add a little bit of powdered sugar to the seasoning and mix well. Personally, I think the taste is better. 7: Although potato chips are delicious, they should not be eaten excessively for health reasons.