Jimmy Doherty recreates how food factories go about making oven chips using tools he has in his barn. He uses a high powered spud gun to fire potatoes through a tennis racket to get the chip shape normally done by a hydro cutter. He demonstrates how the factory would blanch the potato to allow the starch in the potato to soak up the water and create a fluffy outside, which is then pre fried for a short time to crisp the outside before being frozen. This process enables oven chips to have a third less fat than ordinary chips.
Students could work in groups to compare the production processes for deep-fat fried and oven-ready chips, looking at benefits and drawbacks for the manufacturer (such as cost, time and equipment), the retailer (such as transport and storage) and the consumer (such as cost, convenience and nutrition).