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.
Could be used to introduce a unit on healthy eating. Students could work in groups to compare the production processes for deep-fat fried and oven-ready chips.