Potato Chip Slicing

Chelsey Lowder and Rhett Spear slice potatoes for chips at the University of Idaho’s Aberdeen Research and Extension Center.

In a basement kitchen at University of Idaho’s Aberdeen Research and Extension Center, scientific aid Chelsey Lowder sliced a white-fleshed, tennis ball-sized tuber into translucent circles, allowing them to dry before dropping them into a fryer.

Once the hot oil stopped bubbling, Lowder removed the basket and placed the finished chips in a row adjacent to a color chart. Her colleague, UI Extension potato variety development specialist Rhett Spear, explained the chips were a tad dark but still within industry’s acceptable color range.

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