Cooking Steps

1. 

   Step1:Reference quantity - 28 * 28cm, about two plates ❤️ Material description - I used olive oil for the first time, but the taste was a little bit more than the smell of potatoes, so I changed to corn oil. But if your olive oil is light and has no special taste, you can also use it. ❤️ Preparation - wash, peel and cut potatoes. Put them in boiling water and cook them for later use ❤️ Start making - ① take out the potatoes and put them into the basin. Press them into the mud with a scraper. Make them as delicate as possible. Add corn oil. Mix well with mashed potatoes.

2. 

   Step2:❤️ ② Sift in the mixture of low gluten, corn starch, baking soda, salt and black pepper. Mix into dough. Warm tip - if the dough is dry, it can't be dough. Add some water properly.

3. 

   Step3:❤️ ③ Roughly press the dough into a square shape, put it between two oilpaper sheets, and use a rolling pin to roll it into 13mm thin sheets. Warm tip - roll thin as much as possible. This will make it crisper.

4. 

   Step4:❤️ ④ Make a hole with a fork. Cut it into the shape you like. Put it on the baking tray with oil paper. Put it into the middle layer of the preheated oven. Heat up and down 170 degrees. Bake for 18 minutes. Color the surface. After baking, put it on the net to cool.

5. 

   Step5:❤️ The aroma of this biscuit is not the same as that of the thin potato chips. It's more salty and suitable. It's crispy and crispy. You can make a pile of potatoes by eating a whole plate of potatoes. It's much cheaper than buying chips. It's going to be a holiday soon. Recommend a few cans for the hous

6. 

   Step6:❤️ In the end, I want to summarize some important points. Once the biscuit is cold, it should be sealed in time to keep its crispy taste, but it will also become soft over time. So it's the best time in 23 days. Besides, the amount of oil can't be reduced any more, otherwise the dough will be hard to form. Moreover, the biscuit will not be crispy enough when it's drie