What Are Chipping Potatoes Used For?

Types

White potatoes form the bulk of potato varieties used for potato chips. The moisture content for potato chips dictates what manufacturers look for in chips: low in moisture, since the water must evaporate in potato chips before potato chips are done. Using high-moisture potatoes can turn out browned potato chips that do not taste good. Producers measure the gravity of potatoes, a term denoting the density of the potato flesh. Denser potatoes have less moisture.

Growers use a variety of white potatoes based on when the plants mature and the growing conditions they prefer. Potatoes are a cool-season crop, although the plants tolerate warm to hot temperatures for short periods while growing. Farmers grow potatoes in 35 states in the U.S. as commercial crops. Just 12 percent of the total potato crop goes into potato chip production.

Few potato chip producers use fresh potatoes for chips. Chilling and controlling the temperature and humidity of the potatoes reduces the sugar content inside the tubers. Ventilation also keeps the potatoes fresh longer. According to the U.S. Potato Board, potatoes are kept between 48 and 52 degrees F, in 90 to 95 percent humidity, with air circulating around 18 to 21 cubic feet per minute for each ton of potatoes. Producers also spray the potatoes with chemicals that reduce sprouting, which reduces the nutritional content of potatoes and leads to the decay of the tuber.

When potatoes are ready for processing as chips, suppliers send them under controlled conditions similar to how the potatoes are stored, with temperature, humidity and circulating air. Potato chip manufacturers test the conditions in the containers to verify the potatoes in the container are at optimal storage conditions before processing them into chips.

Once potatoes are ready for processing, machines quickly remove the skins from them, wash them, slice them thinly and drop them into vats of hot oil. After a quick drain, machines sprinkle seasonings over them. The chips travel down a conveyor belt and workers remove overly-brown chips or those with defects. The chips are then sealed in bags and shipped to food distributors.