Q&A for How to Make Potato Chips

If the chips were not stored properly and have a stale taste to them, try this easy trick: Place the chips inside a freezer bag. Pop the bag into the freezer and leave there for 20 to 30 minutes. Remove and tip into a serving bowl. The chips will not longer taste stale but will be crispy and tasty again.

You might be trying to cook too many at one time, preventing the heat from distributing evenly. Try making smaller batches. It will take a little longer, but it's worth it!

Keep in an airtight container. They should last up to a week, provided that they don't get eaten first!

There are hundreds of recipes that you can find online and try. Popular seasonings include: onion and garlic powder, Parmesan cheese, and meat rubs or seasoning. Cook up several small batches and season each batch differently, then choose the recipe that you like the best.

Dip the the potato slices in vinegar, and wait for them to absorb. Allow them to dry, and cook as usual.

You might want to keep them in a bag without air. Simply put the chips in a bag and vacuum seal it.

You can use a food spirilizer and fry the result. They usually use a skewer and a rig to make them.

Brush barbecued sauce over the potato chips before baking. Or, you could use barbecue seasoning and sprinkle this over the chips before baking.

You'll have to first obtain a business license. Next, check the organization that regulates food safety in your region (in the US, it's the FDA) to ensure you're able to meet all preparation and labeling guidelines. You'll then need to gain your local health department's approval on the preparation area, as well as passing ongoing routine inspections. As for the physical process, you'll need to either spend quite a bit on packaging and labeling equipment or contract to have packaging done by an outside source. Once this is done, you'll have to find a distributor who can find stores willing to risk valuable shelf/display space on an unproven product. There are a lot of obstacles to overcome in the process, but keep in mind that other potato chip manufacturers--from large ones like Lay's and Old Dutch to regional favorites like Zapp's and El Milagro--were able to do so successfully, and with a proper business plan and determination, so can you.

No, it would be too difficult (and too high of a risk of injury) to cut them thinly enough with a knife.

Add three spoons of salt to a large bowl of water and soak your sliced potatoes before cooking.

One way you can make them tastier is by adding seasonings or a meat rub. Also before frying them or baking them put some BBQ sauce or dip them in vinegar.

You can season them with various seasoning blends, salt and pepper, vinegar, or spice blends. Popular options include spicy blends, cheesy blends, garlic parmesan, and BBQ. Enjoying them plain is also a great option!

Seasoning is optional and up to you. Most good potato chips are generously salted, but you can enhance the flavor with onion or garlic powder and herbs of your choice.

Yukon Gold or Russet potatoes are your best options for thinly sliced chips. Any potato that's considered "floury" or "meaty" would also work well.

It is not advisable to cover the pan, as it may cause the temperature to rise unexpectedly. Removing the lid could result in oil and steam burns, and you'll have to wash both the pan and the lid afterward.