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Employees must wash hands and put gloves on prior to working on any prep items.
Revised 7/23/2025. Print 4 per page Scale 130
Preheat
Start by preheating the fryer to 350°.
Set Up
While the fryer is heating up, gather needed items.
Precut chips
Kosher Salt (with tsp)
Lime Juice spray bottle
Large mixing bowl
Whole pan
Long s/s tongs
Temp the Oil
Using an infrared thermometer. Verify the temp of the fryer is 350° prior cooking chips.
Basket Placement
Place fry basket above oil.
Raw Chip Portion
Place a lightly packed 4 cup measuring cup of chips into the fry basket.
Do not fill the fry basket beyond 1/3 capacity.
Fry the Chips
Carefully lower the fry basket into the oil.
Use stainless steel tongs to turn chips during cooking.
Be sure to turn the chips while frying multiple times to ensure the chips properly separate and cook correctly.
Time, Fry, & Drain
After cooking for approximately 40 seconds, lift the fry basket up and hang it above the oil to drain for 15 seconds.
If the chips do not appear to be fully cooked, continue cooking for an additional 10-15 seconds and check again.
Mixing Bowl
Gently place drained chips into a clean mixing bowl.
Do Not place chips in the mixing bowl too roughly or you will break the chips.
Add Kosher Salt
Spread 1 Tsp of coarse kosher salt evenly over the chips.
Add Lime Juice
Add 10 sprays of lime juice to the chips.
Distribute sprays of lime juice evenly.
10 sprays of lime juice is based on the correct spray bottle being used.
Repeat 2 more Times
Toss the chips in the bowl and repeat kosher salt and lime juice twice.
Each bowl of chips should get a total of (3) Tsp's of kosher salt and (30) sprays of lime juice.
Full pan
Gently place the finished chips in a full size pan.
Label and Date
Label the pan.
Cover the full pan and place it out to be served, or store at room temperature for a maximum of 36 hours.
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