Let's change the way sweet potatoes are made: dough sweet potato chips, low-calorie, delicious and not fat.

Today I will share with you the practice of making sweet potato chips, although it is fried, but it is only a layer of oil on the surface, not greasy at all, and it is dough, the skin is crispy when hot, the inside is soft and sweet, the skin is soft and soft when eaten cold, it is a very good choice for breakfast, snacks, low-calorie and delicious.

Sweet potato chips

About 280 grams of sweet potato puree, 300 grams of plain flour, 3 grams of yeast, 10-20 grams of cooking oil, and a little black sesame seeds.

Appropriate amount of cooking oil for frying

Add 3 grams of yeast to the lukewarm sweet potato puree, stir until it is fully melted, add 300 grams of flour in batches, stir while pouring, stir until it is stirred into a large dough flocculent, add 20 grams of cooking oil, a little black sesame seeds, and knead it into a smooth dough. Place in a warm place to ferment until twice the size.

Note: The amount of flour should be determined according to its water absorption and the water content of the sweet potato puree, which can be increased or decreased as appropriate. Add cooking oil, firstly, the kneaded dough is not too sticky, and secondly, the fried sweet potato chips are crispy when eaten hot.

The fermented dough is kneaded and vented, divided into two equal portions, and the small cutting board used today, if your cutting board is large enough, you can roll it out directly. Take a dough sheet with a thickness of about 4-5 mm, first cut it into long strips, and then cut it into diamond-shaped slices, and the other one is made in the same way.

The prepared sweet potato slices are covered with plastic wrap and let rise for 30 minutes.

Put oil in a wok and cook over medium heat until it is five or six percent hot, put in the dough sheet and quickly float up the temperature, and turn it over immediately when it floats. Medium-low heat throughout. Note: The fire should not be too big and the oil temperature should not be too high, otherwise it will color too quickly because sweet potatoes contain sugar.

Fry until golden brown on both sides, remove to a colander and control the oil.

Put it in a basin, let it dry a little and you can start eating, it tastes the best when eaten hot, the skin is golden and crispy on the outside, and the inside is soft and sweet. If you are tired of baking sweet potatoes, steaming sweet potatoes, and boiling sweet potato porridge, then try this method, and you will not be disappointed.