I tried with half kg at first to trial the process, the thickness of the vegetable, the oil temperature etc. Then bought another 1.5kg last weekend and finish a batch with help from Kenny..
Fresh chi gu, bigger better, easier to shred..
After peel off the skin, leave the top part for easy holding while shredding
Shredded pieces for chi gu waiting to deep fried over medium fire
After fried. Preferred the chips to be slightly darker than pale color as it taste better.