Aim of the experiment: To study the preparation and storage of potato chips.


1. To know the methods of preparation and preservation of potato chips.

2. To know the difficulties, precautions to be taken and technical know-how of the final product’s quality.

Materials required:

1. Potatoes

2. Salt

3. Spices (Red Chilli powder/ black pepper powder etc.)

4. Peeler

5. Oil

6. Weighing machine

7. Polythene sealer

8. Tissue paper

9. Gas/ induction

Chemicals and reagents:

1. Alum

Relevant information: 

Potato is semi-perishable in nature as it contains about 80% moisture. Therefore post-production potato management is important as that of pre-production. Under tropical and sub-tropical conditions, 40-50% of losses occur as a result of poor handling and storage. Therefore it is important to minimize post-harvest losses. Processing of potatoes is easier because it makes storage easier due to a reduction in bulkiness and an increase in shelf life. It also adds value to the potatoes, therefore, giving a better return.


Oval, disease-free, shallow-eyed potatoes are selected for making the chips. Freshly harvested potatoes have more chips recovery (200-215g of chips from 1 kg of potato) compared to the stored ones (170-180 g of chips from 1 kg of potatoes). The freshly harvested ones can impart a more attractive colour compared to the stored ones. The sliced pieces were washed again and again to remove the starch content, followed by blanching to reduce the polyphenol oxidase activities (enzymatic browning). Then they are dried to reduce the moisture content. The final product is prepared by frying in oil at medium flame.

Method of preparation of potato chips:

Recipe: Potato-1 kg, alum-1/2 tablespoon, salt for blanching-1/2 tablespoon, salt - as per requirement, chilli powder-1 to 2 tablespoons/ black pepper powder- 1 tablespoon/ other spices- as per the requirements.

The flowchart of potato chips preparation is given below;


Quantity of potato taken= __________

Quantity of peel obtained=___________

Amount of final product prepared=__________

Percentage recovery of potato chips==__________


1. The freshly harvested potato should be used, as it will impart better colouration to the chips as well as we can obtain good recovery of chips.

2. Similar size of potato must be selected to obtain attractive chips packets. by subhrajyoti's horticulture

Hello friends, I'am Dr. Subhrajyoti , from Odisha, India. I have completed my UG & PG from OUAT and Ph.D. from JAU. During my early year of teaching, I loved to provide important information to the young agriculturists and farmers. With the suggestions from my best friend Mr. S. R. Biswal, (Ph.D. Research Scholar; website designer & content editor of (blog &YouTube), I got interested to create such an amazing platform, where I can share my knowledge to a greater range of audience and also get enriched with new ideas and knowledge. I feel privileged to be in contact with you all. I would like to thank you all for your valuable support and encouragement through viewing my articles. I will always try my best to provide the quality and latest information on this website. Thank you….

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