马铃薯薄脆片 (Potato Chips)

 很喜欢这马铃薯片的味道。

咸咸香香 ，还有那诱人的黑胡椒粉。

又一款吃了会上瘾的饼干。

 I really like the taste of these Potato Chips. Salty and delicious, with the hint of black pepper, this is another addictive snack.

 食谱参考：Eileen Lee
材料:
300g 马铃薯泥
100g 木薯粉
45g 奶油

调味料:
1/2 tsp 黑胡椒粉
1/2 tsp 鸡精粉
1 tsp 盐

做法:
1) 将所有材料及调味料加入马铃薯泥中, 用手揉成均匀的面团.
2)  将面团分割成每10克一团，然后将之 揉成球状.
3) 用杆棍杆成约0.3mm的薄面皮.
4) 放进预热的烤箱, 以170度烤15-18分钟, 再将温度调低为150度烘烤5分钟.
5) 关火, 用余温闷至凉即可.
6) 也可加入海苔, 红椒粉, 芝麻或乳酪粉做变化.

给自己的小小记录: 我的炉的温度是180度和160度。

Potato Chips
Recipe adapted from : Eileen Lee

Ingredients :
300g mash potato
100g tapioca powder
45g melted butter

Seasoning : 
1/2 tsp ground  black pepper
1/2 chicken stock powder
1tsp salt

Method :
1. Add in all ingredients and seasoning into mashed potato, mix well into a dough.
2. Cut the dough into 10g each and roll them into balls.
3. Use a rolling pin to flatten the ball into 0.3mm circle of thin dough.
4. Place the circles of dough on a baking tray, then bake in a preheated oven at 170°C for 15 - 18 minutes, then turn the heat down to 150°C and bake for another 5 minutes.
5. Turn off the oven but leave the chips inside until cooled.
6. You can also add seaweed, paprika, sesame or yogurt powder to enhance the flavor.

Note to self:  My oven's temperature is 180°C and 160°C.

 小小遗憾，饼干的脆度不足。

后来请教师父（Eileen), 怕是我的擀功不足，还有火候拿捏不好。

师父还分享擀面团时，最好包上一层朔胶纸/保鲜纸，

这样面团就可以擀得又薄又不会破，也容易搬移到烤盘上。

Unfortunately, the chips were not very crispy. According to my master, Eileen, this was due to my lack of skill in rolling the dough and controlling the temperature. She also mentioned that while rolling the dough, it is best to wrap it with cling wrap. That way, the dough can be easily rolled into thin slices. It also makes it easier to transfer the dough onto the baking tray.

超市的马铃薯片你可吃多了，
可有想过自家烘的马铃薯片，原来如此原味十足。

Why not try these home-made Potato Chips as an alternative to commercial ones?

 This post is linked to the event Little Thumbs Up (July Event:Potato)

Organized by Zoe (Bake For Happy Kids) & Mui Mui (My Little Favourite DIY)

Hosted by Jasline (Foodie Baker)