Material
- 5 medium potatoes, smooth crust
- 1 package seaweed processing (optional)
- 1/3 liters of cooking oil
- 1 bowl of sea salt (large seeds)
- 1 peeled knife
- Anti-stick pan
Making :
1 hour
Wash the potatoes through cold water after preparing a pot of salt water diluted to peel the potatoes into the pot for about 10 minutes.
2
Take 10 minutes to remove the potato, use a knife to cut the potato slices into round slices. Just cut a small layer of potatoes into the basket and add some salt and sprinkle on top of it and add a layer of potato and salt to the end (do not use too much salt) then rinse with water.
3
Before frying oil you should make potatoes drain because the oil will burst out and may cause burns. Place the saucepan (size as small as possible) on the stove until it is hot enough to heat the fire to a moderate level, then pour the potatoes into the pan (about 5-6 pieces) back island. As soon as it explodes on the yellow snack is okay
4
Take the snack out and place it in a dish of paper napkin (absorb the excess oil from the snack). Squeeze the seaweed immediately afterwards for both snack and seaweed in a box with a lid shake is finished. It is easy to keep the container in the box.