Thai Chips and Thai Fries, crunchy, delicious, can’t stop. Thai root crops can be used to make french fries and crispy potato chips just like potatoes. Importantly, some brands of instant potato chips are now It’s not made from potatoes but made from potato starch. Mix corn flour, rice flour and wheat flour as well. Let’s say it’s for peace of mind.
Accelerate to grab Thai potatoes and taro, which are colorful and beautiful to look at, fry them until they are crunchy and eat to feel better. Plus, the price is quite pocket-friendly. Become the source of patriotic snacks for you to eat and enjoy every occasion.
Ingredients (4 servings) Prep 30 min Cook 10 min
- 2 purple sweet potatoes
- 1 egg yolks
- 2 plain sweet potatoes
- 1 large head of taro, peeled
- 6 cups of water
- Salt (for boiling the ingredients) 1 tbsp.
- Rice bran oil for frying and salt for sprinkling of choice
Instructions of Thai Chips and Thai Fries
1. Wash all kinds of oil and taro clean. Then peel it off. Divide it into two different types. A portion of it is sliced into thin strips and washed off all the natural talc from it. The other part is cut into bars and prepared.
2. Make Thai chips by boiling water and salt until boiling. Add washed and blanched sliced taro, one type for 2 minutes each, sorted by color, light to dark, scoop up and set aside to drain. Before frying in hot rice bran oil over medium heat one by one until crispy, scoop up and drain the oil. Sprinkle a little salt and serve.
3. Then Make Thai fries by frying potatoes and taro sticks in hot oil over medium heat when the skin is firm and slightly yellow. Scoop up and drain the oil. And Then wrap it in a bag and put it in the freezer until it’s frozen. So it is fried in rice bran oil over medium heat until golden brown. Scoop up the oil, sprinkle with salt.
Energy per serving 770.97 kcal,
5.84 g protein, 21.25 g
fat, 139.61 g carbohydrate, 18.41 g fiber.