Batch fried potato chips – challenges and solutions

In the 1950’s, all chips slices were batch fried in a pan or kettle. Today, this classic process technology is making a comeback. Consumers around the world start to appreciate the handcrafted appearance and texture. There are some challenges and questions you need to review when you set out to produce batch fried chips. Rosenqvists Food Technologies have collected our experience in a new article. Check-it out to learn more about best way to process batch fried potato chips.