<P> Industrial advance resulted in a shift to production by a "continuous - style" process, running chips through a vat of hot oil and drying them in a conveyor process . Consumer desire for original style chips resulted in the introduction of traditionally made "kettle - style" chips in the 2000s (known as hand - cooked in the UK / Europe). </P> <P> The Serious Eats Food Lab recommends: parboiling in vinegar - water for three minutes, then draining on a towel, then frying in oil until they stopped bubbling, for crispy non-kettle chips . </P> <Table> <Tr> <Td> </Td> <Td> This section does not cite any sources . Please help improve this section by adding citations to reliable sources . Unsourced material may be challenged and removed . (November 2014) (Learn how and when to remove this template message) </Td> </Tr> </Table> <Tr> <Td> </Td> <Td> This section does not cite any sources . Please help improve this section by adding citations to reliable sources . Unsourced material may be challenged and removed . (November 2014) (Learn how and when to remove this template message) </Td> </Tr>

Who brought potato chips to market in other places