Choose high-quality potatoes that are intact and has not rotten or been deteriorated. After washing, peel them with a paring knife to deduct the sprouts. If the potatoes are in large quantities, they can be chemically peeled. Cut the peeled potatoes into 3.5-5-5 mm slices and put them in clean water to prevent oxidation and discoloration.
Blanch the potato chips for 1-2 minutes in water at 85°C-95°C, and then remove it and cooling down it in clean water, afterwards, drain the surface water.