CONTINUOUS METHOD FOR MAKING POTATO CHIPS AND POTATO CHIPS PREPARED THEREBY

摘要

A continuous method for making potato chips is disclosed. The method comprises conveying uncooked, unwashed potato slices through a pre-frying zone with agitation to form a dehydrated skin on the slices; conveying the slices through a second zone to form pliable, shape-holding potato slices; conveying the slices through a third zone to produce rigid, completely fried potato chips; and removing the completely fried chips. A method for operating a continuous frying apparatus is also disclosed. The potato chips prepared in accordance with the disclosed methods are described.