METHODS OF MANUFACTURING POTATO CHIPS. 19 
inversely with the number of eyes, 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 0.434 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 maling potato chips, tests of 
1916 and 1917. 
Average weight 
(grams). Ratio. 
Year. | Number 
_ of tests. 
. Chips ; : 
Oil used.) 75 a Oil. Chips. 
VDI Ds sy eS ines a eS aN geet ok Sean 47 369 818 0.451 1 
MOMs o 35S ee eee ie eee ee ee aie ne eee 33 312. 45 718. 66 . 434 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. No 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, as 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 the chips can be lowered and raised. 
Use mature potatoes, high in starch. Large or medium-sized, round 
potatoes with shallow eyes are 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 Plant Industry, potato 
chips were scored on a basis of 30 points, distributed as fellows: Ease 
of cooking, 10; appearance, 5; crispness, 5; flavor, 10, 
