Potato
information: |
|
We
use local chipper potatoes specially developed
for chips which are grown in the fertile
Fraser Valley of B.C., (Aldergrove, Delta,
Ladner). Potatoes are unpeeled thus delivering
maximum minerals and vitamins possible.
They are unwashed after slicing; therefore
they contain higher starch content, which
is desirable for favour. They have low-moisture
content and are lower in carbohydrate
content than other potatoes. |
What
kind of potatoes do you use? |
|
Chipper
Potatoes |
What
is a Chipper Potato? |
|
Chipper
Potatoes are potatoes that are specially
bred for potato chips and French Fries.
They are thinly skinned and dryer than
a regular potato. |
How
many potatoes are used to to make one
bag of chips? |
|
It
requires five to six raw potatoes or 600g
to make a 150g bag of chips |
How
many lbs of potato grow on 1 acre? |
|
28,000
lbs or 12 tonnes |
Number
of potatoes sliced per hour? |
|
One
slicer can do 8,000 to 10,000 pounds of
potatoes daily or more than 2 million
pounds annually |
Number
of bags packaged daily: |
|
One
packing machine can do 18,000 50g bags
and between 5,000 to 6,000, 150g bags
daily |
Number
of chips per bag:
|
|
A
150g bag contains between 50 and 60 chips
(Approximately) |
BC
potatoes are: |
|
high
in potassium
high in Vitamin C
source of folacin, iron and dietary fiber
low on carbohydrates |
Cooking
Oils: |
|
Equal
amounts of non-hydrogenated canola oil
(a good source of Alpha-linolenic acid,
and omega 3 fatty acid essential to human
nutrition) and sunflower oil (an excellent
source of Vitamin E, Alpha-tocopherol,
an antioxidant) are used. |
Cooking
Temperature: |
|
We heat the oil to 300 degrees Fahrenheit
or less so as not to create trans fats
which contribute to coronary heart disease.
The temperature we use also prevents the
formation of acrymalide, a possible carcinogen,
according to the World Health Organization |
Kettle
Process: |
|
Hardbite chips are cooked by the old-fashioned,
slow-kettle process, which results in
a rich flavour and crisp texture. During
cooking the chips are hand-raked with
a small garden-type rake to prevent sticking
together and to give them their distinctive
curl. No sodium acetate (which prevents
foaming) is required using this cooking
process |
All
Natural: |
|
Hardbite
chips contain no cholesterol, no artificial
additives or artificial flavours |
Flavour: |
|
After cooking they are then flavored with
spices from a local HACCP certified plant
and low sodium Himalayan crystallized
salt. Hardbite chips are available in
8 delicious flavors and are 100 % natural. |
Salt
Facts: |
|
Salt
is the No 2 ingredient the body needs.
Himalayan crystallized salt was formed
millions of years ago under tectonic pressure
and contains all the elements of the primordial
oceans, 84 known elements, which the body
can absorb and metabolize. This salt is
a low-sodium product. It is as different
from table salt as chalk is to cheese.
Table salt is denatured and enriched with
additives. It can cause acidic edema or
excess fluid in the body tissue and other
medical conditions. The purity of Himalayan
crystallized salt means we use less salt
and our chips have less than half the
sodium levels of other chips using regular
salt. |
Recipes: |
|
Grind
up Hardbite chips and sprinkle over a
salad. Breaded fish sticks, fish filets,
chicken or turkey breast, pork cutlets:
In a blender grind up Hardbite Coconut
& Curry chips on "pulse"
or "slow speed" and bread fish
or meat. The blending will give it a smooth
spreadable texture that sticks to the
fish during cooking in the oven or frying
pan You may use other Hardbite flavors.
For
more recipe ideas
Click
Here |
