Hi. Dr . Arpita Doshi

I suggest you read this

Fruit and Veggie Chip Recipes You Can Make Yourself

https://www.bostonmagazine.com/health/2015/06/17/fruit-and-vegetable-chip-recipes/

Issue might be use of proper dryer.... regular drying does not work for this...you need infrared dryer.. if we will knew technology which are used by you for apple chip preparation: slice size, variety, drying temperature and time, drying equipment, powders for use, nitrogen or non nitrogen package... in this case is possible obtain more suggestions...

4

I am going to get "unsciency" as I used to make fries for hours on end at a local mom and pop shop.

How thin / thick doesn't really matter, you'll just have to adjust your frying time accordingly.

1) Use a starchy potato

2) slice your potato evenly, with a peeler if you don't have a slicer or mandolin

3) soak them in water for 30 mins with a pinch of salt

4) let them dry a bit

5) blanch them with vegetable oil until they are limpy but has no visible color change (Oil should be hot enough that when you put them in, 5 seconds later there are bubbles)

6) cool them completely, I throw them into a container into the fridge

7) refried them by putting in enough pieces in such that it will still bubble immediately (oil should be hot enough when you drop a spot of water or chop sticks in that it bubble immediately, but you wouldn't hear like a crackling or have oil splashing at you)

8) Take them out one piece at a time as they change color.

The key is vegetable that's pretty much the only oil that makes things cripsy at lower frying temperature, other than bacon fat, this makes a much more golden chip, and generally a easier time to control, so you can make more at the same time. Shortening, olive oil, peanut oil, butter, lard has been tested and isn't really good. Sesame oil is good too if you like the taste of it. Also, don't attempt to drain the oil after blanching, the oil will come out when you re-fry them.

Salt or season while warm.

https://www.kitchenstewardship.com/a-real-food-alternative-to-potato-chips-munchy-crunchy-salty-and-nourishing/

it has a lot of way for this process in food chemistry

Thank you Ahmed H. El-Sappah

Thank you Yousef Naserzadeh

Thank you Zviad Bobokashvili . In regarding to your answer we are using air dryers with 60o Celcius temp. Our chip size is 2mm. If we use infrared would it affect the nutritional aspect of apples. Indian variety of apples being used.

I would try an hot air fryer. Experimenting with different times and temperatures should result in a satisfying result. Make sure to turn apples over 1/2 way through cooking time for optimum results.

Hot air fryers have been used to remove moisture from plant samples for further testing.

Thank you, Dear Arpita,

Chip size is 2 mm is quiet good. As we know infrared would not be effected negatively on quality of fruit chips, but crispiness of product is improving drastically.

There are company in Italy which has quite good equipment for apple chip making - technofrutta...

Désolé, je travail sur la fertilisation du blé et surtout sur la conception d'une grille de FA dans la région semi-aride de l'Algérie.

Thank you Michael Fenske

Thank you Douniazed Chadda

Thank you Zviad Bobokashvili