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I own a fast food franchise and straight-cut potato chips are our biggest seller. With the price of chips extremely high, I decided to make my own. How do I maximize the volume of chips out of a 10kg bag? Also, is there any natural chemical I can use to store the chips?
To maximize the yield this year, because of the low price of both No. 1 and No. 2 potatoes, I would suggest ordering a No. 1 80- or 90-count carton (the approximate number of potatoes in each 50-pound box) and leaving the skin on so that there is little trimming cost. Making chips from scratch requires a lot more labor in order to make them properly.
Regarding preservatives, the only ones I would recommend using are concentrated lemon juice or white wine vinegar. Add 1 tablespoon per gallon of water to prevent oxidation of the potatoes.
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Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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