You can not imagine how easy to make potato chips

2016-12-19 by sherry
Prepare the material: potatoes (about 1 3/4 pounds), Vegetable oil (for frying), Salt, 1 tablespoons (approximately) vinegar powder.
Using a mandoline, thinly slice potatoes (just under 1/8" thick). Let soak in a bowl of warm water for 5 minutes. Drain; repeat. Pat potatoes very dry.
Meanwhile, pour oil into a large pot to a depth of 1 1/2". Attach a deep-fry thermometer to side of pot; heat oil over medium heat to 320°F.
Working in batches of about 20 slices and returning oil to 320°F after each batch, fry potatoes, stirring gently, until they are golden brown and oil stops sizzling, 3-4 minutes. Using a slotted spoon, transfer chips to paper towels to drain. Season each batch generously with salt and 1/4 teaspoon vinegar powder.
It is so esay, right? In instury, It is also very easy for people to produce potato chips, the technological process is hoisting and feeding, washing and peeling, selecting, hoisting and feeding, cutting into slices or sticks, rinsing, blanching and color protection, removing water, frying, de-oiling, freezing (frozen french fries )or seasoning, conveying, packaging.
This potato chips making machine  is made up of SUS304 stainless steel. We have semi-automatic and fully automatic processing line for your choice. The line can be make potato chips,frozen french fries,sweet potato chips,banana chips. Cutting machine,best quality blade which imported from Taiwan,China. Advanced fryer, highly increasing the using life of oil, saving energy. 
Gelgoog is your best choice, we are professional in machinery manufacturing, We are involved in the field of food industry: aloe, pollen, pineapple, hawthorn, carrot, juice, fruit juice, jam, fruit juice beverage, ice cream, food stuffing, red bean paste, coconut, lotus seed paste, cream, corn, bean paste, soy milk, peanut milk, peanut butter, sesame, malt flavor, dairy products, beverage,, chicken, seasoning, emulsifying pigskin, pet food. We can guarantee the best quality and price.

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