How does rinsing affect the crunchiness of potato chips?
After visiting the Route 11 potato chip factory in Va. recently, my wife asked me what the difference is between kettle and regular chips. I was at a loss for an answer so I started doing some research. I've learned that kettle chips typically aren't rinsed before frying, but I haven't been able to learn how that affects the final product. I understand that rinsing would remove some starch from the potato slices, but so what? Any food scientists out there who can explain this to me?