Diversification of foods is very important in an attempt to overcome the problem of dependence on one kind of staple foods. Such as by processing cereals and root crops into various preserved products which have a distinctive flavor and having long shelf life. These processed products such as: flour, dried cassava, tapai (fermented cassava), chips and others.
Potatoes can easily be made into chips. The equipments needed are simple, and no required big investment for production.
|Fig 1. Potato chips|
- 20 kg Large potato
- 100 grams Garlic
- 6 tbsp salt
- 100 grams whiting
- 2 kg Cooking oil
- Plastic bucket
- Frying pan (skillet)
- Stove or furnace
- Plastic pot or pan
|Fig 2. Potato laying on top of winnowing|
- Peel the potato, immediately put in a bucket filled with water, then rinse thoroughly
- Thinly sliced with a thickness of 2 ~ 2 ½ mm, immediately soak for 12 ~ 24 hours in water that has been given the whiting;
- After soaking, wash and drain
- Mash garlic and salt until fine and cook in water until boiled. This solution should be quite salty
- Boil the potato slices for 3 ~ 5 minutes, then drain
- Put the potato slices on top of winnowing. Arrange in alternating rows (Figure 2)
- Dry for 2 ~ 3 days
- Fry in cooking oil that is not too hot. When the potatoes have swelled, lift immediately.
|Fig 3. Potato Chips Processing Flow Chart|
- 1 kg of potatoes can yield 2 ounces of potato chips
- Raw dried potato chips should be stored in a sealed can