UNITED STATES DEPARTMENT OF AGRICULTURE 
§, BULLETIN No. 1055 ; 
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Contribution from the Bureau of Plant Industry ‘N 
WM. A. TAYLOR, Chief 
Washington, D.C. Vv May 190, 1922 
METHODS OF MANUFACTURING POTATO CHIPS. 
By MARGARET Connor Vossury, Scientific Assistant, Office of Horticultural and 
Pomological Investigations. 
CONTENTS. 
Page. Page. 
JUST RETROYS TCO OY GAs aie OE eee 1 | Selecting potatoes for chips-___--~- ia 
Experimental methods of making po- Causes of failure in making chips___— 12 
eabOmeHT Se — se = ts 2 | Score card used in these tests_____- 13 
Fats used in the experimental work_ 3 Comparative adaptability of varieties 
Standard method of making chips for TORN ae ps =e. = = ewes i4 
POS USE oe See 6 Loss in peeling and quantity of chips 
Handling the fat in making chips___ % Ol GAIT C Ge ae ee ee 16 
I CREEL ese ON Gs en es Se Gas S umn hie bese eee Cee ee ee eee 19 
INTRODUCTION. 
Potatoes are a universal food and share honors with bread as the 
“staff of life.” There is only one style, however, in which cooked 
potatoes are now distributed in commercial quantities over long dis- 
tances in a condition to keep for a considerable time. Crisp, golden 
potato chips command a ready market in ali seasons, and there are 
firms which supply markets a thousand miles away. Moreover, it is 
not difficult to prepare them at home with ordinary household equip- 
ment if a few fundamental rules are observed. 
Beginning in 1914, there has been conducted each winter a series 
of cooking experiments designed to test the culinary value of a large 
number of the most promising of the seedling tubers developed in 
the potato-breeding project of the Office of Horticultural and Pomo- 
logical Investigations of the Bureau of Plant Industry, United 
States Department of Agriculture. During the first three years a 
special study was made of methods of making potato chips and the 
value of the different seedlings for that purpose. 
The first year’s work, 1914-15, was largely experimental, methods 
of procedure being developed and standardized. The tests were 
continued and amplified during 1915-16 and 1916-17. No effort was 
$2277°—22 
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