METHODS -OF MANUFACTURING POTATO CHIPS. 



11 



The best vessel in which to fry the chips is one that is deep rather 

 than wide, with an inner perforated basket in which the chips can be 

 lowered and raised. Steel friers in two parts, which are suitable for 

 frying chips, croquettes, chicken, etc., can be obtained at hardware 

 stores. Practically every family has some kettle suitable for deep-fat 

 frying, and if necessary the inner basket can be improvised from steel 

 wire. These frying pans should be of iron or steel, which is not 

 affected by the highest cooking temperature. It is not safe to use tin 

 or enamel-ware pans, which melt or chip off when very hot. Most 

 potato-chip factories have large frying kettles built to suit their par- 

 ticular requirements, sometimes round, sometimes oblong in shape, 

 and with special heating equipment for either gas or coal. Gener- 

 ally the kettles are built in one piece with the stoves. In some cases 



In,. 8.- Weighing the chips, the last step before they are salted and judged. 



inclined boards at one end on which the chips are emptied as skimmed 

 out of the oil serve as drains to carry the surplus oil back into the 

 tank or kettle. The sliced potatoes are lowered into the oil in heavy 

 wire baskets made to fit the shape of the kettles. Sometimes, in- 

 Btead of frying baskets being used, the raw slices are emptied directly 

 into the oil and the chips removed with perforated scoops or long- 

 handled win- skimmers. 



SELECTING POTATOES FOR CHIPS. 



Not every potato will make ;i good chip, and the excellence of the 

 finished product, here as elsewhere, depends on the materials used 

 and (lie care exercised in their preparation. The following require- 

 ments should be observed when selecting potatoes for chips: 



mature potatoes. New potatoes In the spring <>r early summer do aol 

 make good chips. They should nol foe used before the skin sets. Manu 



