Western Flag – Simple production and drying process of potato chips

1. Selection: Select oblong, light yellow potatoes, which must be free of rot and deterioration.

2. Peeling: By hand or peeling machine.

3. Slicing: Cut into thin slices by hand or slicer, 3-7mm.

4. Cleaning: Put the cut potato slices into clean water in time to remove soil impurities and prevent oxidation and discoloration.

5. Display: According to the output, spread them evenly on the tray and push into Western Flag’s drying room, or pour them into the feeder of Western Flag ‘s belt dryer.

6. Color setting: Two hours, between 40–45℃. It is worth noting that during the color setting of potato slices, the air humidity in the drying room should not be too high, otherwise the surface of the potato slices will oxidize and turn black.

7. Drying: 40-70℃, drying in 2-4 time periods, the total drying time is about 6-12 hours, and the moisture content of the potato slices is about 8%-12%.

8. Packaging, store in a cool and dry place.