Chips

For preparation of the chips, the peeled potatoes are sliced to about 1 -1.5 mm thickness into flat or wavy or ridged shape, blanched at 82 ^oC for 30 sec, washed in cold water, blown dry and fried in the cooking oil at about 180-200 ⁰C for 2-3 min until 2% moisture is achieved. The fried chips are salted at the rate of 1.5-2.0% or may be seasoned with onion, cheese, vinegar and other flavours and packed in a metallized foil, often under nitrogen, for better keeping quality of the chips. The product should have a light yellow colour, oil content < 35% and possess pleasing and desirable flavour with a crispy texture. In order to get a finished product of good quality, it is necessary that potatoes destined for chipping should be fully mature, healthy, without any mechanical injury, medium large size (40-85 mm), round to oval, firm with shallow eyes and free from any internal or external defects.