I have a customer that would like to sell fresh Idaho® potato chips in their deli departments. They are struggling with this project and wondering if you had any insight on how they should be preparing them? 

Homemade-style chips are certainly a growing trend; popular in deli’s, as bar food, appetizers, or as a side dish. Since in-house prepared chips are customizable, the potential for charging a premium (and building the bottom line) is attractive. However, it is labor-intensive and requires measured steps to provide a quality end-product. Here’s a post on the subject from our website. It branches into some recipes too, which may be of help.  

https://idahopotato.com/dr-potato/idaho-potato-chips