METHODS OF MANUFACTURING POTATO CHIPS. 



19 



inversely with the number of eves, and that there is great variation 

 within the variety. 



Table 3 shows that approximately half a pound of oil was used 

 for every pound of chips produced, or, to be more exact, 0.451 pound 

 in 1916 and 0.131 pound in 1917. This was slightly less than the 

 estimates furnished by two manufacturers of potato chips. Not all 

 of this oil went into the chips, however, a great deal being lost 

 through spattering over the pan, in draining the chips, and in strain- 

 ing the oil. 



Table 3. — Ratio of cottonseed oil required for making potato chips, tests of 



1916 and Mil. 





Number 

 of tests. 



Average weight 

 (grams). 



Ratio. 





Oil used. 



Chips 

 made. 



Oil. 



Chips. 



1916 ' 47 



1917 33 



369 

 312.45 



818 

 718. 66 



0.451 



.434 



1 

 1 



SUMMARY. 



Potatoes are a universal article of diet, and their home manufacture 

 into potato chips is entirely feasible. High-grade cottonseed oil 

 heated to approximately 210° C. (400° F.) is the best fat in which to 

 fry them. Vegetable oils or compounds are more satisfactory than 

 animal fats, and liquids are somewhat preferable to the semiplastic 

 compounds. Xo fat with a smoking point of less than 220° C. 

 (428° F.) is satisfactory. The oil should be entirely renewed every 

 second or third day when chips are manufactured in commercial 

 quantities. 



Mechanical peelers are necessary for commercial production and of 

 great assistance in home manufacture. Vegetable slicers are essential 

 for uniform results, ;is 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 fix- chips '-an be lowered and raised. 



Use mat i lie potatoes, high in starch. Large or medium-sized, found 

 potatoes with -hallow eyes: arc 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 riant Industry, potato 



chip- were scored on a basis of 30 points, dist rihuted as fellows : Base 



of cooking, 1": appearance, 5; crispness, ■>: flavor, L0. 



