How to make potato chips with an electric baking pan
Homemade potato chips in an electric baking pan 1
Ingredients: Potatoes 3, appropriate amount of salt, a little vegetable oil, appropriate amount of five-spice powder, and appropriate amount of cumin powder.
Methods:
1. Cut the potatoes into thin slices with a slicer and immerse them in cold water for 15-30 minutes.
2. Prepare a plate, put two layers of kitchen paper in the plate, drain the soaked potato chips and put them in the plate to absorb the water.
3. Put the dried potato chips into another empty plate, add vegetable oil, salt, five-spice powder, cumin powder or your favorite seasoning, and mix well.
4. Preheat the electric baking pan, brush the bottom of the pan with a thin layer of vegetable oil, and spread the potato chips all over the bottom of the electric baking pan. Be careful not to overlap the potato chips.
5. When the potato chips are baked until discolored and hard, turn the potato chips over until the potato chips are baked until crisp (be careful not to burn them). After one pot is baked, bake the next pot.
6. After roasting, it can be eaten with tomato sauce.
Homemade Potato Chips in Electric Baking Griddle Method 2
Ingredients: 2 potatoes, appropriate amount of cumin powder, appropriate amount of salt.
Practice:
1. Peel the potatoes, wash them, and cut them into thin slices.
2. Put the cut potato slices into a large bowl, add some salt to soak in water for 5 minutes.
3. Wipe off the soaked potato chips with a paper towel.
4. Line the baking tray with tin foil, and brush a thin layer of vegetable oil on the tin foil.
5. Put the potato chips into the baking pan and set them up. Preheat the oven for ten minutes in advance and bake at 160 degrees for 10 minutes.
6. After ten minutes, take out the baking tray, turn the potato chips over and sprinkle with cumin powder, adjust the temperature to 150 grams and continue to bake for 5 minutes, to observe that you can turn over again during the baking process.
7. Remember to master the heat, turn over and bake frequently, and don’t burn it at the same time. It is ready to eat after roasting.
