摘要 |
The procedure consists of cutting the potatoes into chips, sprinkling them with fine salt and tossing them so that they are evenly coated. This initiates a dehydration process, and the chips are left to dry at ambient temperature (15 - 35 degrees C) for about 5 minutes, and any liquid is drained off. They can then or deep fried in oil or frozen for cooking later,. |