Page 13 - Tyrrells CS
P. 13
PRODUCT DEVELOPMENT
In 2002, only 5% of the potatoes from Chase’s farm were set
aside for potato chips. By 2006 the entire farm output was
devoted to producing premium chips. In addition, the farm
plants rapeseed that produces the frying oil for the chips.
Whilst frying a batch of potatoes, Chase found a few loose
parsnips in the bottom of the crate. They were sliced and
thrown into the fryer, and he never looked back! Tyrrells
have experimented with creating chips from a wide range of
vegetables, but the favourites are carrots, parsnips and
beetroot. When hand fried, they retain their flavour and chip
appearance.
