Why do potato chips get curled?

The process of curling potato chips begins with the selection of the right potatoes. Russet potatoes are typically used because they have a high starch content and a low moisture content, which makes them ideal for frying.

- Slicing. The potatoes are then thinly sliced using a slicing machine. The ideal thickness of the slices is between 1/16 and 1/8 of an inch, as this will allow the chips to cook evenly and become crispy.

- Rinsing. The sliced potatoes are then rinsed in cold water to remove any excess starch. This helps to prevent the chips from sticking together during frying.

Soaking. The potato slices are then soaked in a salt water solution. This helps to enhance the flavor of the chips and also helps to reduce the frying time.

- Frying. The sliced potatoes are then deep-fried in vegetable oil at a temperature of around 350 degrees Fahrenheit. This high temperature causes the water content in the chips to rapidly evaporate, which creates steam. The steam causes the chips to puff up and become crispy.

- Curling. As the chips are fried, the natural sugars in the potatoes caramelize and form a crust on the surface of the chips. This crust acts as a barrier that prevents the steam from escaping from the chips, which causes them to curl up.

In addition to the caramelization of the sugars, the evaporation of the water content in the chips also contributes to the curling process. As the water evaporates, the chips become lighter and more buoyant, which causes them to float to the surface of the oil. This, in turn, allows the heat from the oil to circulate more evenly around the chips, which promotes even cooking and results in a beautiful golden brown color.

Some potato chips are manufactured and shaped as curls from the beginning - these are often seasoned with the addition of other flavors