Editing Potato chips (section)

=== Kettle-cooked chips ===
{{redirect|Kettle chips|the brand|Kettle Foods}}

[[File:Cape Cod potato chips 2.jpg|thumb|right|Kettle-cooked chips]]

Chips were long made in a [[batch production|batch process]], where the potato slices are rinsed with cold water to release starch,<ref name="seriouseats"/> fried at a low temperature of {{convert|300|°F|-1}},<ref name="Roman"/> and continuously raked to prevent them from sticking together.

Industrial advances resulted in a shift to production by a [[Continuous production|continuous process]], running the chips through a vat of hot oil and drying them in a conveyor process.

Some small producers continued to use a batch process, notably in [[Maui]].<ref name="Hornblower"/> In 1980, inspired by the Maui Chip, an entrepreneur started [[Cape Cod Potato Chips]] to produce thicker, batch-cooked "Hawaiian style" potato chips, which came to be known as kettle-style (US) or hand-cooked (UK) chips and became a premium, "gourmet" item.<ref name="Cape Cod"/> Kettle chips are thicker and the surface starch is not rinsed off, resulting in a style of chip called "hard-bite".<ref name="Severson"/>