Chipping potatoes are a white variety specifically engineered to meet the needs of potato chip and French fry makers. The potato varieties considered chippers are denser than the Burbank, Norkotah, or Ranger varieties. The thicker internal cell structure does not absorb much oil during the frying process, creating healthier chips and fries that stay crisp, light, and flavorful.
Skin texture is thin, semi-rough, and speckled with shallow eyes. The flesh is firm and moist, yet starchy, making them versatile for culinary use. Low sugar levels and water content keep texture firm and color light golden brown. The varieties typically purchased by consumers at the retail level, such as Russets or Yukon Golds, tend to have stronger skins (ideal for baking) and higher sugar levels than chipping potatoes. The fragile quality of the skin makes them more susceptible to damage and more perishable; maintaining warm temperatures (50 to 55 degrees) during transit is critical.
Similar to Russet potatoes, chipping potatoes are currently being harvested and packed fresh out of the field in Idaho, Oregon and Washington. Over the next several weeks, growers will begin to put supplies in sheds and ship out of storage by late October. Loading is available in Idaho, Oregon and Washington; consolidation can be done in Los Angeles, California (4Earth Farms).
Please contact your Markon customer service representative for more information.
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