How T.G.I. Fridays Potato Skins Chips Are Made | Unwrapped 2.0 | Food Network

T.G.I. Fridays teamed up with Indiana’s Inventure Foods Inc. to create a crunchier, more convenient spin on a classic appetizer!
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How T.G.I. Fridays Potato Skins Chips Are Made | Unwrapped 2.0 | Food Network

Foreign [Music] cheese can run away with the show  and pair it with bacon and any kind of potato and   you’ve got the ultimate snack especially if you  can put it all on a single chip like this cheddar  

And bacon potato skin chip potato skins have been  around for decades but it wasn’t until Fridays put   them on the menu in 1974 that they turned into a  restaurant steak they eventually became so popular   that Fridays teamed up with Indiana’s Adventure  Foods to create a more convenient crunchier spin  

On the appetizer classic you’d think that making  potato skin chips would start with potatoes but   not in this case first ingredient is actually  corn we get hold that corn and we process a   corn internally yes he said Dent corn but don’t  let the name fool you that corn doesn’t mean the  

Corn is damaged it’s actually a specific variety  of corn that has more starch and less sugar than   regular tablespoons these large white Silo packs  hold up to 2200 pounds each and it’s a good thing  

Too they go from 10 to 12 000 pounds of corn  each day that’s 2.1 million pounds in a year   the dry corn is then cooked and soaked and then  ground before flowing into this giant Hopper 250   pounds at a time the massive Hopper is hoisted  up and dumped into a vertical stirring system  

Specially designed for this process a mix  of spices and starch and of course potato   flakes as well as water and oil are added via  a vacuum system and after a 90 Second Spin this   blending Behemoth spits out a 900 pound batch  of dough holy cow that’s the weight of a cow

To make the potato skin chip look more like a  potato skin they actually create two separate   batches of dough we have a light though that will  need the inside of a potato as well as the dark   dough which should be the skin of the potato  for the dark Toe with similar ingredients as  

Our light dough but we do add caramel coloring to  give the skin and potato look now all they have   to do is bring them together and that happens in  a big machine called a sheeter what’s a dough is  

Delivered to the sheeter it comes together at the  gauge roller where the by antarcto meet and become   one dough the married dough is now pushed out as  a flat sheet before entering three sets of rollers  

That will make it nearly as thin as a piece  of paper [Music] the dough is now run through   one final set of finishing rollers to create  the proper thickness now here’s where things   really start coming together wear flat sheets of  two-toned dough are transformed into potato skills  

To do this a roller of potato chip shaped Cutters  is used but all potato chips aren’t identical so   to make these little chips even more authentic  this unique cutter comes in three different   sizes now that everything is shaped up our rows  of perfect chips roll on towards the fryer but  

This is no ordinary fryer the enormous and  super Speedy machine holds over 550 gallons   of oil and at 350 degrees each chip only takes  about 45 seconds to get a perfect crisp [Music]   but wait what about the cheese and the bacon  after they come out of the fryer they go on to  

The seasoning a little squirt of vegetable oil  helps the oh so yummy blend of cheese and bacon   flavoring stick then these flavor packed chips are  tumbled around in a gigantic bed to distribute the   coating evenly before reaching their next  destination my stomach oh wait I got ahead  

They go to their packing room where packing  machines are able to pack anywhere from one ounce   bag all the way up to a 27 ounce bag good things  these Lightning Fast bagging machines have no   trouble keeping up because these guys are capable  of producing 20 million chips in a single day  

In fact in one year alone they typically pack  over 110 million bags of chips have you laid   these chips end to end they would stretch from  LA to New York six times worth the trip I’d say