First of all, the potato as raw material will be peeled and cleaned. The cleaned potatoes are transported to the steam peeling machine or mechanical peeling machine peeling. Then into the second washing machine, the residual paste on the surface of the potato peel cleaning off. The cleaned potatoes are transported to the inspection table to realize manual sorting and sorting of peeled potatoes. The belt conveyor feeds the peeled potatoes to the slicer. The potatoes are cut into thin slices as required. The free starch is washed with water. The cleaned chips are sent to the rinsing machine for rinsing, and the chips from cleaning and rinsing carry a large amount of attached water. A vibrating screen with strong wind is used to separate the individual chips and blow the attached water dry. They are then conveyed to a deep fryer to reduce the water content of the chips from 80% to 2% to obtain a crispy product. The oil content in the finished product of fried crisps is between 30% and 40%. After deep frying the chips are conveyed to the oil draining conveyor belt to drain the oil left on the surface of the product. The fried chips are conveyed to the drum seasoning machine to season the chips, adding different seasonings according to different products. Then the seasoned chips are transported to the packaging workshop, where the products are packed into the required size and shape.