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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. The slices are fried longer and at a lower temperature. The end result is a much harder texture, more bite compared to regular chips.
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.

The slices are fried longer and at a lower temperature. The end result is a much harder texture, more bite compared to regular chips.

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