Generally, the technological scheme of chip manufacture includes the following processes:
Inspection of peeled potatoes
Rinsing of slices
Partial drying of slices before frying
Inspecting fried chips
*Potato tubers are wasted in a drum or a flotation washer. Sand, dirt and also undesirable microorganisms are removed from potato tubers and thus sanitary preparation of the raw material destined for processing is improved.
*Efficiency in slicing produces clean slices with no feathered edges and not torn slices. The kind of slices adsorb less oil and do not leave potato pieces in the oil to cause it to breakdown more quickly.
*During dehydration, which requires about 4 minutes enough fat is absorbed by or adsorb on the chip to result in 30 to 50% content of the finished product. This fat adds to the flavor and nutritive value of the chip.
*Dried potato chips are dried in conventional ovens with no oil. The practice of drying takes much longer but this practice may be easier to control the color and moisture content of the chips. The thinner the slice the quicker the drying, however most dried chips should be sliced thicker than fried chips.
Potato chips and related products are the only potato products sold at retail that are truly ready-to-eat; even frozen French fried potatoes require thawing and reheating.
Potato chips manufacturing