Methods of Manufacturing Potato Chips (Classic Reprint) - Softcover

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Excerpt from Methods of Manufacturing Potato Chips

Mechanical peelers are necessary. For commercial production and of great assistance in home manufacture. Vegetable slicers are essential for uniform results, as it is impossible to cut potatoes thinly and evenly enough by hand.

The best vessel, in which to fry, the chips is one that is deep rather than wide, made of iron or steel, with an inner perforated basket in which the chips can be lowered and raised.

Use mature potatoes, high in starch. Large or medium-sized, round potatoes with Shallow eyes are preferable. The slices should be thor oughly washed in cold water and a maximum of starch removed.

In the experimental tests of the Bureau of Plant Industry, potato chips were scored on a basis of 30 points, distributed as follows: Ease of cooking, 10; appearance, 5; crispness, 5; flavor, 10.20 bulletin 1055, U 5. Department OF agriculture.

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