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    To the Factory
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1. Washing

The potatoes are washed to remove any adhering soil and separated from any debris or field material (e.g. stones, sticks, etc.) before moving on to the next stage of the process.

2. Peeling

Once washed the potatoes are peeled in a rotating drum which has rough surfaces to remove the skin. After peeling, the potatoes pass along a conveyor belt and are visually inspected. Any substandard potatoes are removed by hand.

The potatoes may also be graded to produce a consistent size. In this process potatoes which are too large are cut in half either manually and/or by automated sizer halvers. Pieces which are too large may cause serious blocking problems later on when the product reaches the packaging stage

3. Slicing

The potatoes are then cut into very thin slices, about 1.27mm (0.050 inches) thick. The blades in the slicing machine have to be changed regularly (as much as every hour) to keep them sharp and accurate.

Specially shaped slicer blades are needed to produce crinkle, ripple or ridged potato chips / crisps..

4. Washing Again

The thin potato slices are washed by jets of water to remove starch from the surface of the slices to prevent them sticking together when they are fried.

Prior to reaching the fryer, any excess surface moisture is removed using powerful air knifes and agitation.

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