Conn ’s way of doing things has changed very little over the years. The fryers are the same ones they bought 40 years ago. And the process of turning a potato into a chip is pretty much the same.
Slow Cooking provides delicious potato chips!
Thomas George, Sr. is a partner/owner of Conn’s Potato Chip Company. He says they fry their chips at only 325 degrees versus the usual 450. This slower, lower-heat method results in a chip that’s a little softer than other brands. An Ohio woman, Ida Conn, created the recipe in her own kitchen back in 1935. She simply combined good potatoes, pure vegetable shortening and salt and proudly delivered her chips in a basket to her customers.
The company receives about 50,000 pounds of potatoes daily. First, the potatoes are cleaned and sent to a “destoner” to remove any rocks. Then they’re lightly peeled. Next it’s onto the inspection station where oversized and bruised potatoes are removed. American Heartland.org
