Quality of dehydrated potato chips produced from fresh and heap stored tubers

Dehydrated potato chips were prepared from freshly harvested and heap stored tubers in four potato varieties. Yield of dehydrated chips was higher in Kufri Chipsona-1 and Kufri Chipsona-2. There was no significant varietal difference in yield and quality of dehydrated chips produced from tubers after 30 and 60 days of storage in heaps. During the preparation of dehydrated chips, starch could be recovered as a by-product.