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How does rinsing affect the crunchiness of potato chips?

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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?

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