When it comes to satisfying snack cravings, potato chips come first. Among them, chips stand out for their characteristic crunch and variety of flavors. But what makes them different from regular chips and why are they so irresistible?
Batch frying vs. continuous frying
The key lies in the cooking method. While regular potato chips are mass-produced using continuous frying, the chips undergo a more artisanal process known as batch frying. Unlike continuous frying, which rushes potato slices through the fryer in a continuous stream, batch frying involves cooking small batches of thicker potato slices at lower temperatures.
Creating the Perfect Crunch
The slower batch frying process allows for controlled temperature profile, ensuring each chip achieves the desired texture and golden color. Unlike their mass-produced counterparts, batch-fried chips retain more of the natural potato starch, improving their flavor and crunch. This meticulous approach harkens back to the DIY methods of yesteryear, when enthusiasts hand-crafted chips in small kettles, giving rise to the term “dummies chips.”
The role of modern technologies
Today, commercial fryers are revolutionizing the snack food industry by providing efficient and reliable solutions for high-volume production. Brands like Heat and Control offer the latest equipment that preserves the integrity of fried foods while providing extended shelf life. Whether it’s startups or established processors, batch fryers offer a versatile and cost-effective frying solution, continuing the legacy of artisanal excellence in the snacks department.
The enduring popularity of chips is due to the perfect combination of tradition and innovation. Thanks to the art of batch frying, these crunchy treats continue to enchant snack lovers around the world, offering a taste of nostalgia with every satisfying crunch.
