Homemade potato chips are often made in a dry pot, which is not as crisp as expected. Although fried, it doesn't feel healthy enough, and all the children at home like to eat it. Through continuous research and practice, the oil-free healthy potato chips made by summing up experience are crisp and delicious.

First, choose two big potatoes, peel them and slice them. You can also cut beautiful potato chips with a wave knife. The thinner the potato chips, the better. They will be crisper.

Second, soak in cold water immediately after cutting to prevent discoloration and remove starch from potatoes. Soak for a long time, like this. It will become brittle.

Thirdly, draining water, and baking after the required surface is dried. It is best to expose it to the sun and dry it half-dry, so that it can be crisp, or use kitchen paper to absorb the surface moisture, sprinkle some cumin powder and pepper on the surface, and bake it up and down at 180 degrees for about half an hour (the heat should be adjusted at last, please don't burn it). Add salt after baking.

Note: it takes a long time to dry in the sun. You can use an oven or dryer.

It's easy to be crispy when baked again. Seasoning can be based on your own preferences, such as Chili powder or Orleans barbecue material.