Procedure

Making Gourmet Chips Using The Wisconian Delectables

Process

Effective Date
Number
Revision
Page
Prepared By

5/1/2013
A101
1
1 of 4
Mike Sosinski

1.0 Policy
1.1 All gourmet chips made to be packaged and sold as a
WisConian Delectables product must meet specific
preparation requirements before and during the WisConian
Delectables process.
2.0 Scope
2.1 Chips made through the corn frying and wheat methods must
be checked and approved for quality by a supervisor before
they can undergo the bagging process.
3.0 Purpose
3.1 The preparation of the chips must follow a specific process to
ensure quality standards are met.
4.0 Responsibility
4.1 Employees of WisConian Delectables will follow proper
sanitation techniques when handling and preparing tortilla
shells for cooking. See Sanitation and Hygeine.
4.2 Employees will follow procedure outlined for the preparation
of gourmet chips through the corn frying and wheat processes.
4.3 All prepared gourmet chips must be approved by a supervisor.
5.0 A. Procedure Using the Corn Frying Process
5.1 Fill clean fryer to top level with new/unused soybean oil.
5.2 Heat fryer to 350 degrees.
5.3 Place corn shells on clean/unused cutting board.
5.4 Cut 6 shells with clean/unused knife as shown below: Figure A
Making Gourmet Chips Using A Corn Frying Process
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Figure A
5.4A Cut shells first in half.
5.4B Cut the half circle into thirds.
5.5 Place cut shells into clean steam table half size pan (approx.
7x 9x 4) used ONLY for corn.
Note: 1 package of corn shells should make 7 bags of 7 oz. chips.
5.6 Repeat process 5.1-5.5 until pre-determined order is met.
5.7 Prepare draining rack by laying 6 sheets of paper towels,
folded in half, and laid two sets at a time for width inside a
large flat cake pan.
5.8 Test fryer for readiness by adding 1 piece of cut up shells to
it.
5.9 Toss 1/3 of a pan of shells into hot oil if fryer is ready.
5.10 Stir quickly as chips fry up almost instantly.
5.11 Remove chips from fryer to drain on rack.
5.12 Transfer chips into large container (approx. 13x15x8 or
larger).
5.13 Sprinkle with spice lightly, to taste.
5.14 Refill oil as needed and repeat steps 5.6-5.13 until all corn
shells for that particular flavor are used.
5.15 Move chips to bagging area to be checked for quality in as
many small bins as necessary for bagging.

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 5.16 Start procedure from beginning with new flavor when

previous flavor is completed.
5.0 B Procedure Using Wheat Process
5.1 Refill oil in fryer as needed.
5.2 Place corn shells on clean/unused cutting board.
5.3 Cut 1 package (12) shells with clean/unused knife as shown
below: Figure B

Figure B
5.4 A Cut shells first in half.
5.4 B Cut smaller portion into fourths.
5.4 C Cut larger portions into sixths.
5.5 Place cut shells into clean steam table half size pan, NOT the
ones used ONLY for corn.
Note: 1.5 packages of wheat shells should make 7 bags of 9 oz. chips.
5.6 Test fryer for readiness by adding 1 piece of cut up shells to it.
5.7 Toss of a pan of shells into hot oil if fryer is ready.
5.8 Stir quickly as chips fry up almost instantly.
5.9 Remove chips from fryer to drain on rack. (See Procedure A on
how to make the drying rack.
5.10 Transfer chips into large container (approx. 13x15x8 or
larger).
5.11 Sprinkle with spice lightly, to taste.
5.12 Refill oil as needed and repeat steps 5.6-5.11 until all shells
for that particular flavor are used.
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 5.13 Move chips to bagging area to be checked for quality in as

many small bins as necessary for bagging.
6.0 References
6.1 Employees are required to follow all sanitary guidelines,
referenced in 4.0, and found under Procedure A100,
Sanitation and Hygeine.

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