Kettle fried potato chips are fried in a batch process, rather than in a continuous process. To produce kettle chips potatoes are typically cut into thicker slices, often (almost) directly into the fryer. Starch on the cutting surface is not removed, nor is the product blanched prior to frying.
小批量生产而非连续作业制成的薯片。通常是将马铃薯切成更厚的切片,(几乎是)直接放入炸锅。切片表面的淀粉不会被去掉,薯片在油炸之前也不会焯水。切片会以更低温以及更长的时间进行油炸。最终成品质地更硬,与常规薯片相比也更大。
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The slices are fried longer and at a lower temperature. The end result is a much harder texture, more bite compared to regular chips.