Fried Fresh-cut Potato Chips Fruit and Vegetable Snacks with Different Flavors OEM manufacturer FSSC22000 & AIB Certificated

Product Name: Mustard Flavor Potato Chips

Product Description: This Original-Cut Mustard Potato Chips greets your palate with a fresh, clean note—wasabi’s distinctive zing gently unfolds, delivering a perfectly balanced kick that refreshes both mind and body. Crafted from whole potatoes sliced straight from the tuber, each crisp boasts an addictive "crunch-crunch" texture—thin, crispy, and incredibly refreshing. The lingering savory flavor dances on your lips and tongue, leaving you craving bite after bite. We have many flavors, such as original, tomato, mustard, black truffle, BBQ, spicy flavors, etc.

Product Specifications

Product Category: Ready to eat after opening the package

Net Content: Nitrogen-filled fresh-keeping package

Product Ingredients: 100% Potato， Non-Hydrogenated Vegetable Oil, Mustard Seasoning

Product License: SC 11235082500357

Potato Chips & Sticks: A Timeless Crispy Delight with Global Appeal

Potato chips and sticks stand as iconic staples in the global snack industry, captivating palates with their irresistible crunch, diverse flavors, and versatile consumption scenarios. From casual gatherings to on-the-go moments, these potato-based treats have evolved from a 19th-century culinary experiment into a multi-billion-dollar market segment, blending tradition with innovation to meet modern consumer demands. This introduction explores their rich history, sophisticated production processes, diverse product portfolios, and uncompromising quality standards that define their enduring popularity.

A Journey Through History: From Accidental Invention to Global Phenomenon

The origins of potato chips trace back to 1853 in Saratoga Springs, New York, when chef George Crum crafted the first batch as a playful response to a customer’s complaint about thick French fries. By slicing potatoes paper-thin and frying them to crisp perfection, Crum inadvertently created a snack that quickly gained fame as "Saratoga Chips." However, the snack remained a regional specialty until the 1920s, when the invention of the potato peeler revolutionized production, enabling large-scale manufacturing.

 

The 20th century brought pivotal innovations: Laura Scard’s wax paper packaging in 1926 solved the problem of staleness, while Ireland’s Tayto company pioneered flavored chips in the 1950s with cheese-onion and salt-and-vinegar varieties. By the 1960s, potato chips had become a global phenomenon, spawning cultural trends like America’s "couch potatoes" and Japan’s dedicated "potato chips bars". Potato sticks, a slimmer, rod-shaped cousin, emerged later as a portable alternative, gaining popularity across Asia and Europe for their uniform texture and intense flavor infusion.

Today, these snacks dominate supermarket shelves worldwide, with regional adaptations reflecting local tastes—from spicy Sichuan peppercorn sticks in China to honey butter chips in South Korea—while retaining the core appeal of crispy, potato-forward goodness.

Crafting Crisp Perfection: Production Processes & Technological Innovation. The creation of premium potato chips and sticks relies on two primary manufacturing methods, each tailored to deliver distinct textures and flavor profiles. Advanced technology and rigorous process control ensure consistency across every batch.

1. Fresh Potato Slicing (Traditional Chips)

This method preserves the authentic potato flavor by using whole tubers, following a workflow:

Raw Material Selection: Only potatoes with high starch content, low sugar levels, and uniform shape (such as Russet Burbank) are chosen to avoid oil absorption and ensure crispness.

Preparation: Tubers are washed, peeled, and sliced to a precise thickness of 1-2mm—thinner slices yield delicate crispness, while thicker cuts offer hearty crunch.

Pre-Treatment: Slices are soaked in cold water to remove free starch, blanched briefly to deactivate enzymes, and dried to reduce moisture content, preventing sogginess during frying.

Frying & Seasoning: Slices are fried in vegetable or palm oil at 180-190°C until golden, then immediately seasoned with salts, spices, or flavor powders while still warm to ensure adhesion.

2. Potato Powder Extrusion (Sticks & Shaped Chips)

Ideal for creating uniform, shelf-stable products, this process uses potato flour and starches:

Mixing: Potato powder is blended with corn starch, water, and seasonings to form a dough, which is then at 58-65°C to develop texture.

Extrusion & Shaping: The dough is pressed through dies to form thin sticks or custom shapes, then cooled to set structure.

Drying & Frying: Shapes are dried to 4-9% moisture, then fried to achieve light, airy crispness. For healthier alternatives, some manufacturers use baking instead of frying.

Modern facilities like Frito-Lay’s plants elevate quality further with 11 inspection points—from field harvesting to retail shelving—and proprietary vision systems that reject over-browned or defective pieces. Compliance with standards from the American Institute of Baking (AIB), stricter than FDA requirements, ensures safety and consistency.

Product Portfolio: Flavors & Varieties for Every Palate