METHODS OF MANUFACTURING POTATO CHIPS. Ch 
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 
Fic. 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- 
stead of frying baskets being used, the raw slices are emptied directly 
into the oil and the chips removed with perforated scoops or long- 
handled wire skimmers. 
SELECTING POTATOES FOR CHIPS. 
Not every potato will make a good chip, and the excellence of the 
finished product, here as elsewhere, depends on the materials used 
and the care exercised in their preparation. The following require- 
ments should be observed when selecting potatoes for chips: 
Use mature potatoes. New potatoes in the spring or early summer do not 
make good chips. They should not be used before the skin sets. Manu- 
