How to Make Sweet Potato Chips?
Sweet potato chips are made from fresh sweet potatoes, with high nutritious value. When fresh sweet potatoes are cooked by baking, small variable changes in micronutrient content occur to include a higher content of vitamin C at 24% of the Daily Value per 100 g serving, as well as an increase in polyphenol levels. Sweet potato chips are good for people’s health and popular around the world with special sweet, luster, crispy and beautiful color. There are two kinds of sweet potato chips, baked potato chips and fried potato chips. There are two kinds of sweet potato chips, baked sweet potato chips and fried potato chips. Here are the ways of making sweet potato chips.

1.Baked Sweet Potato Chips Making Process
Material: fresh sweet potatoes, corn starch, flour, peanut oil, shortening, citric acid, salt, raising agent, savory flavoring
Technological Process
Sweet potatoes→cleaning→peeling→rinsing→slicing→color protection→color protection→stewing→dehydration→blending→molding→baking→packing
Cleaning: pick out the fragile, large sweet potatoes without decaying, plant diseases and insect pests. Put them into water. If the production is big, use potato washing and peeling machine to clean and peel which can save labor and time and cost.
Peeling and Rinsing: use peeling machine or hot water to skin. Then the peeled sweet potatoes should be immersed into water to rinse, in order to prevent browning in the air, and wash away the free starch on the surface.
Slicing and Color Protection: weed out the unqualified. Then use the potato chips machine to slice sweet potatoes into 1.5~2mm thickness in order to stew slices evenly. Put the slices into 1.5% NaCl solution and 0.1% citric acid solution.
Stewing: drain the slices and stew them for 15~20min. Take the translucent and faintly visible piece of the sweet potato fiber as a sign of fully gelatinization.
Dehydration: use 60℃ hot wind to dry the slices until the water content reduce to 35%. The water content affects the blending process and the quality of the product.
Blending: mash the slices into mud. According to different flavor and the relevant formula, blend auxiliary material(corn starch, flour, shortening, citric acid, salt, raising agent, savory flavoring) and the sweet potato mud.
Molding: put potato mud on the noodle press to make 1~3mm thickness chips. Take out the unqualified with a standard that sweet potato chips whether glue roller, the surface is smooth and level off, without shrinkage deformation.
Baking: according to the water content of the product, the baking temperature is determined to 140~160℃. The baking temperature is important in production line. If the temperature is too high, the water will volatilize quickly and the chips are easy to curly and deform and become brown. If it is too low, water will volatilize too slow which extends the baking time and make the chips color white, poor crisp, and affect the flavor and appearance of the product. Master the baking temperature can make high quality chips.
Packing: use Nitrogen & Vacuum potato chips packing machine which can prevent the oxidation reaction and extent the sweet potato chips shelf life.

2.Fried Sweet Potato Chips Making Process
Material: sweet potatoes, vegetable oil

Technological Process:
Selecting: [/b]pick out the fresh sweet potatoes with suitable size. Get rid of the ones with decaying, decaying, plant diseases and insect pests.
[b]Washing and peeling: use the potato washing and peeling machine. Wash away the sediment and dirt on the surface of the sweet potatoes and peel them. When peeling, cut off the parts with black patches.
Slicing: use the potato chips machine. Adjust the machine to make the thickness 2.0mm~4.0mm. Use the potato chips machine can get the chips of similar size, uniform, and thickness.
Blanching: [/b]put the slices into the 1.0%~3.0%NaCl solution to blanch for 0.5~2.0 min until the sweet potato slices turn into transparent.
[b]Cooling and dehydration: use the flowing water to cool the slices or use the 7℃ circulating water to cool the slices to 15℃. Then use the potato chips dehydration machine to remove the water on the surface of the cooling slices.
Freezing: use the French fries freezing machine to freeze the sweet potato chips until the chips temperature is -18℃. Freeze the sweet potato chips can volatilize quickly in frying process and produce a large number of mesh structure to make product crispy and the surface smooth.
Frying: [/b]heat the oil to 110℃, and set the compensation temperature as 75℃. Then fry the sweet potato chips for 2min, and keep the oil temperature is above 78℃ with the compensation heating until frying is done.The technology of vacuum low temperature frying can retain the nutrition of the sweet potatoes without damage. Under the condition of vacuum low temperature, the oil will not go bad so that it does not contain cancerogenic substance.
[b]Frying: heat the oil to 110℃, and set the compensation temperature as 75℃. Then fry the sweet potato chips for 2min, and keep the oil temperature is above 78℃ with the compensation heating until frying is done.The technology of vacuum low temperature frying can retain the nutrition of the sweet potatoes without damage. Under the condition of vacuum low temperature, the oil will not go bad so that it does not contain cancerogenic substance.
[b]De-oiling: [/b]use the potato chips de-oiling machine to remove the oil on the surface of the sweet potato chips. Put the slices in the machine and rotate for 6min. The oil content is a key of the high quality chips.
Packing: use Nitrogen & Vacuum potato chips packing machine which can prevent the oxidation reaction and extent the sweet potato chips shelf life.

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