Yesterday, our local evening newspaper covered the dangers of trans-fatty acids to the human body, and as far as I know, the best pastry shops and bakeries use artificial cream, because natural cream is expensive, difficult to shape, difficult to preserve, several characteristics make these merchants replace it with artificial cream, and artificial cream is sweeter and more appealing to consumers than natural cream.I haven't bought snack pastries or anything like that since I learned how to make West Point, and I've always emphasized to my friends around me the benefits of doing something for myself, and in order for my family to eat healthy and reassuring food, can't we sacrifice a little leisure time every day?Today I'm going to teach you a homemade version of the bar fries, we don't have the machinery, we don't have the skill to shape them, but they look bad, but they're delicious and healthy.

WHAT YOU NEED

Ingredients

300 grams of potatoes
90 grams of starch
Olive oil 45 grams
A moderate amount of salt
Black pepper powder in moderation
A moderate amount of pepper powder

How TO MADE Safe and unadded cottage fries

Steps 1 to 4

1. Peeling the potatoes

2. Cut into small pieces and cook in a pot with water for 10 minutes.

3. Ready to use ingredients

4. After cooking the potatoes softly, use a dry water separation tool or a small spoon to press the potatoes into a paste

Steps 5 to 8

5. mashed potatoes

6. The potato paste is cooled and mixed with starchy olive oil.

7. Add the seasoning and knead into the dough.

8. Put the potato dough in a large bag.

Steps 9 to 12

9. Folded at the mouth and kneaded into uniform thin cakes with a doughnut stick

10. Cut the fresh bag from the bottom with scissors

11. Cut the potato chips and put them in a well-oiled pan.

12. Preheat the oven to 170 degrees, heat the middle layer for 15 to 20 minutes, turn it to 150 degrees for 5 minutes, then turn off the heat to cool the residual heat, take it out, dry it and put it in a fresh container.

Handy cooking tips

　　The thinner the mashed potatoes, the better they are baked, and the crisper they taste, and if you like the aroma, you can replace the olive oil with natural butter, and I only use olive oil because I'm losing weight.