Part 3/8:
Blanching is a pivotal stage in creating the Triple C chips. The potatoes are placed in simmering, salted water where they are cooked gently for about 6 to 7 minutes. This initial cooking allows the exterior to soften slightly but is crucial for developing the desired ruffled edges. It’s during this phase that the potato begins to create its signature texture, setting the foundation for the final product. Gently stirring the pot while the potatoes cook aids in facilitating the formation of these edges and allows the oil to penetrate during the subsequent frying stages.