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The Ohio State University: College of Food, Agricultural, and Environmental Sciences

Vegetable Production Systems Laboratory

Department of Horticulture and Crop Science

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Published January 11, 2016 at 720 × 960 in Potato Chipping

Frying is discontinued promptly after 2.25 min and chips are allowed to drain and cool for 2 min.

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Matthew Kleinhenz

The Ohio State University - OARDC1680 Madison AvenueWooster, Ohio 44691

Phone: (330) 263-3810Fax: (330) 263-3685kleinhenz.1@osu.edu

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