1. Use large potatoes. Peel it and cut it into straight chips, which are free in width and thickness.
2. Put the potato chips into the pot, cover them with water, boil them over medium heat, then turn to low heat and slowly cook for 5 minutes, or until they are half cooked. If it is completely cooked, the potato chips will be rotten and cannot be fried.
3. Drain the potato chips and cool them.
4. Add oil in the frying pan and heat it over medium heat. When the oil temperature reaches about 130 ℃, you can put potato chips one by one carefully [remember not to put them together].
5. Slightly reduce the fire and try to control the oil temperature at about 130 ℃. Gently turn the potato chips over and fry them on the other side. Both sides should be thoroughly fried. Each side needs 6 minutes.
6. When the chips are fried, they look crisp and golden. Spoon them into a plate with oil absorbent paper and filter the oil.
7. Sprinkle with edible salt. You can eat.
