Processing steps of potato chips
Choose high-quality potatoes that are intact and has not rotten or been deteriorated. After washing, peel them with a paring knife to deduct the sprouts. If the potatoes are in large quantities, they can be chemically peeled. Cut the peeled potatoes into 3.5-5-5 mm slices and put them in clean water to prevent oxidation and discoloration.
Blanch the potato chips for 1-2 minutes in water at 85°C-95°C, and then remove it and cooling down it in clean water, afterwards, drain the surface water.
Potato Chips Drying Process
Put the potato chips into the baking trays and put them into the drying room for drying. In the early stage, use low temperature to fix the color, you can set the temperature to about 40 °C. Afterwards, slowly heat it up. In the later stage, the drying temperature is controlled at 60 °C-70 °C. The moisture content of the potato chip should less than 10%.