in relatively cool oil, 250–325ºF/120–163ºC,
cooking for 8–10 minutes, then raising the oil
temperature to 350–375ºF/175–190ºC and
cooking for 3–4 minutes to brown and crisp
the outside. The most efficient production
method is to pre-fry all the potato strips at the
lower temperature ahead of time, set them
aside at room temperature, and then do the
brief high-temperature frying at the last
minute.
Potato Chips Potato chips are essentially
french fries that are all crust and no interior.
The potatoes are cut into thin cross sections
around 1.5 mm thick, the equivalent of just
10–12 potato cells, then deep-fried until dry
and crisp. There are two basic ways of frying
chips, and they produce two different textures.
Cooking at a fairly constant and high oil
temperature, around 350ºF/175ºC, heats the
slices so rapidly that the starch granules and
cell walls have little chance to absorb any