Post Time: 27 March 2018
The greater the density of fresh potato, the lower oil uptake of potato chips;
The thinner of the chips, the higher oil content;
Within a certain temperature range, the higher the frying temperature, the less oil absorption;
Frying time is long and the oil uptake increase when the oil temperature is no change,
If the potato chips are of high sugar, it is better to fry in lower temperature.