Food & Receipts

Add This to Potatoes for a Crispy Crunch, Adults and Kids alike Will Love It

Children often love snacks but if you hesitate to buy them from the store, you can make them at home using this method. It guarantees a quick and crispy result, and is completely safe.

Administrator

28 December, 2023

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Bim bim is something that many kids enjoy, but it is recommended that they are not good for young children. Therefore, making homemade bim bim will help you feel more at ease when feeding your child. One of the popular types of bim bim snacks is potato chips. Potatoes are also a healthy food, high in fiber, and slow-digesting starch, so making this snack for your child at home will be safer and provide a tasty and wholesome snack. But how do you make crispy potato chips like factory-made ones?

Here is a super quick and crispy method that many moms have successfully applied:

First, choose the potatoes: Choose old potatoes that don’t sprout, rot, or are sour. If you want the potato chips to be evenly round, choose potatoes that are of medium size, not too big or too small, and with no bulges in the middle.

Soak the potatoes: Peel the potatoes and slice them thinly (thinly sliced potatoes become crispy faster, but don’t slice them too thin, or it will lose its flavor when eaten). The thickness of about 2mm is just right. Soak the potatoes in water and add 1 teaspoon of baking soda for about 1 liter of water, completely submerging the potatoes. Baking soda is a secret ingredient that makes the potatoes crispier. But you need to make sure to buy baking soda without impurities, the one used for baking to ensure their safety. Baking soda helps make the potatoes whiter and crispier.

To drain the potatoes: Soak the potatoes for about 15-30 minutes, no need to soak them too long. Then lift them out and rinse them with clean water to completely remove the baking soda from the potatoes. Put the potatoes into a strainer and shake it to drain the water.

Fry the potatoes: Once the potatoes are drained, sprinkle a little cornstarch or crispy frying powder on them (just a little so that the powder lightly sticks to the potatoes). This is to prevent splattering when frying in hot oil and to make them crispier and lighter. Don’t sprinkle too much, or the potatoes will be covered in too much flour and become coated potatoes. Heat the oil in a pan until it’s hot, then add the potatoes to fry. At first, don’t flip them immediately, let the potatoes absorb the heat and become firm on the surface before flipping. When the potatoes are golden and crispy, remove them and place them on a plate lined with absorbent paper to remove excess oil.