1. Preparation: Choose high-quality potatoes that are complete and free from decay and spoilage. Wash and remove skin,
2. Slicing: Cut the peeled potatoes into thin slices of 3.5 to 5 millimeters and place them in clean water to prevent oxidation and discoloration.
3. Blanching: Blanch potato chips in water at 85 ℃ to 95 ℃ for 1 to 2 minutes. Then remove and cool in clean water, and drain the surface moisture.
4. Drying: Put the drained potato chips into a baking tray and send them to the drying room for drying. In the early stage, use low-temperature color fixation, set the temperature to about 40 ℃, and then slowly raise the temperature. The drying temperature in the later stage should be controlled between 60 ℃ and 70 ℃ until the moisture content of the potato chips drops below 10%.
5. Packaging: After drying, potato chips can be packaged for future use or sale.
