Homemade oilless chips

1

PUT THE POTATOES IN THE SLICE DELIVERY TANKS OF THE COUSS CHEF'S MACHINE AND CUT THEM INTO PIECES USING THE CHIP FUNCTION。

2

After cutting it, wash the extra starch twice in the water, then soak the potato chips with water, and then bend them。

3

A small amount of salt and smelt of potatoes is made for 10 minutes, then dryed up with dry towels。

4

Spread the dried potato chips over the glass wheel of the microwave。

5

Sending into the microwave for a few minutes with a high fire to dehydrate it quickly。

6

Potato tablets dehydrated and flipped out。

7

Once again, the microwaves continue to heat and dry up, and the potatoes are rotated into the microwaves to be completely dryed out (with two doors to remove excess heat emissions) and then spread over the bamboo curtains。

8

When it cools, it is edible。

Characteristics of snacks: beautiful and bright color, salty, crispy and delicious, healthy oil-free production, simple and easy to learn.

Warm reminder;
1. Since there is no timing during production, the door should be opened frequently to check the dehydration effect during production, and excess steam should be discharged, so that it can be dehydrated faster.
2. The taste of pickled potato chips can be pickled according to your favorite taste, such as spicy flavor, black pepper flavor, etc.
3. Oil-free, salt-salty potato chips are different from fried potato chips. Because they are not isolated from oil and air, they can easily absorb moisture. Therefore, they must be sealed and stored and kept dry after preparation, so that they can always remain crisp. Crispy taste, it doesn't matter if the skin collapses, but you can restore the crispy taste by putting it in the microwave and dehydrating it over low heat when eating.

This "oil-free potato chip" made with a COUSS chef machine and a microwave oven is ready for your reference!