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1
Items needed: potatoes, small crispy meat noodles, and a wavy grater. -
2
Peel and wash potatoes. -
3
Rub it into a grid piece (the wave eraser turns 90 degrees every time it is rubbed to form a grid piece). -
4
Wash the starch clean with water. -
5
Add some salt to the water and blanch it for 20 seconds. -
6
Pour cold water several times, the colder the water, the better, and then control the water. -
7
Two small spoons of small crispy meat powder. -
8
Shake gently to spread the crispy meat powder evenly on the potato slices. -
9
Fry over medium-low heat until it is slightly brown and feels crispy, then take it out (if a novice cannot control the oil temperature and heat, use the lowest heat to fry). -
10
Completed. -
11
I have chopped parsley and cheese powder at home, so I sprinkled a little on it. Not required.
Tips
1. If you don’t have crispy meat powder, you can use baking soda or flour instead.
2. To avoid hurting your hands when wiping potatoes, you can insert a chopstick into the potatoes and rub them into slices.
3. Blanch potatoes for no more than 30 seconds.
4. Potato chips will stick together after being coated in flour, so separate them one by one when frying them in the pan.
5. The grid potato chips are too thin. When frying, fry them once over medium-low heat and eat them as soon as possible. It is not recommended to fry them again. The oil temperature and heat are difficult to control.