moisture before they’re desiccated and done, in 3–4 minutes The texture is therefore delicately crisp and fine-grained Most packaged chips have this texture because they’re made in a continuous processor whose oil temperature stays high On the other hand, cooking at an initially low and slowly increasing temperature, beginning around 250ºF/120ºC and reaching 350ºF/175ºC in 8– 10 minutes, gives the starch granules time to absorb water, exude dissolved starch into the potato cell walls, and reinforce and glue them together The result is a much harder, crunchier chip This is the texture created by “kettle frying,” or cooking the slices by the batch in a vessel like an ordinary pot The temperature of the preheated kettle drops immediately when a batch of cold potatoes is dumped in, so the potatoes cook in oil whose temperature starts low and rises slowly as the potatoes’ moisture is cooked out and the heater catches up Soufflée Potatoes Soufflée potatoes are a kind of hybrid French fry-chip in which the potato slices puff up into delicate brown balloons They are made by cutting potato slices around 3 mm (1/8 in) thick, and deep-frying them at a moderate temperature, 350ºF/175ºC, until their surfaces become leathery and just begin to brown The slices are cooled, then fried a second time at a high temperature, around 380ºF/195ºC Now when the interior moisture is heated to the boil and vaporized, the stiffened surfaces resist the pressure, and the vapor pushes the two surfaces apart, leaving a hollow center Sweet Potatoes The sweet potato is the true storage root of Ipomoea batatas, a member of the morning glory family It is native to northern South America, and may have reached Polynesia in prehistoric times Columbus brought the ... boil and vaporized, the stiffened surfaces resist the pressure, and the vapor pushes the two surfaces apart, leaving a hollow center Sweet Potatoes The sweet potato is the true storage root of. .. until their surfaces become leathery and just begin to brown The slices are cooled, then fried a second time at a high temperature, around 380ºF/195ºC Now when the interior moisture is heated to the. ..Soufflée Potatoes Soufflée potatoes are a kind of hybrid French fry-chip in which the potato slices puff up into delicate brown balloons They are made by cutting potato slices around 3 mm (1 /8 in) thick, and deep-frying them at a