Part 4/8:
After the blanching is completed, the potatoes are allowed to cool down in water. This step is critical and contributes significantly to the final texture of the chips. They are then transferred to the freezer for a brief period. This cooling helps to solidify the potato structure, allowing the exterior to crisp perfectly when it encounters hot oil during frying. This technique distinguishes Triple C chips from traditional varieties, enhancing the textural experience with a delightful crunch.