They start by getting potatoes from farms and weighing and examining them.
They start peeling the potato skins off and washing the potatoes with cold water.
Then machines will cut the potatoes into paper thin slices.
After that, the machine puts the paper thin slices into cold water again so there will not be starch on the potato slices because potatoes release starch when it’s cut.
(Optional depending on their company) They will chemically enhance the colour of the potato chips.
The potato slices will then go through air jets to remove the water that is on the potatoes.
Then the potato slices will go into a 40 to 75 ft troughs filled with oil that is kept at the temperature of 350 to 375 Fahrenheit and here they will start frying the potatoes.
Then the fried potatoes will go through the powdered seasonings the company wants.
The machines will weigh the amount that is chosen to have in each bag of chips. Also at this stage, the machines will check if there are any metal pieces that went with the potatoes in the process of making them.
Then will be packaged and sealed using heat.