Introduction Each product on the market can be created using a variety of manufacturing processes. Different foods, for instance, may belong to one class of goods but have a special recipe or contents that separates them from the competitors. Potato chips, the selected product for the assessment, are not an exception. Although chips are generally made from potatoes, fried in oil, and seasoned, their ingredients, shape, packaging, and taste different according to the company. Nonetheless, one can examine the manufacturing process for potato chips and see which key actions, resources, and costs are required for this business. Product To begin the investigation, it is crucial to specify which goods are considered in the assessment. Potato chips are fried snacks made from potatoes, presenting in the shape of thin slices either in a bag or a tube container (Ugonna et al. 291). Recently, some manufacturers began searching for new ways to make chips with less fat, creating baked alternatives. However, this assessment will discuss the traditional fried variety of potato chips. One can separate all potato chips into two major categories – fried potato slices and cooked rehydrated potato paste. Other forms can only bear the name of potato snacks and are not reviewed. The difference between these two types of chips lies in the manufacturing process, and businesses have to select which goods they want to produce, as the steps for these products vary significantly. The next chapter will examine both sequences to present that, although both snack varieties have the same name, their manufacturing processes are unique. Manufacturing Process First, one can show how chips made from potato slices are manufactured. The process starts with the examination of the main ingredient – potatoes that arrive at the plant. Testers select several vegetables from the shipment and check them for color, quality, and blemishes. If the number of defects is higher than the company allows, the whole load is rejected (“Potato Chip”). After the potatoes are accepted, they are transferred to the conveyor belt, which moves them through all other activities. Potatoes are washed and peeled using a particular machine that usually rubs the potato skins off the vegetables (“Potato Chip”). Then, potatoes are sliced – they can be cut with a straight or a rippled blade to produce regular and ridged chips, respectively. After that, the thin vegetable slices can be rewashed, as cold water removes the starch that is released by potatoes. This step was added by manufacturers to improve the color of potatoes. To improve the final look and taste of the products further, some companies treat the slices with chemicals before frying, dipping them into a specific solution. Cut and washed, potato slices are dried from excess water and solution in a dewatering machine. They enter troughs filled with hot oil, being moved along with automatic paddles. Then, they return to a conveyor belt, cool off, and lose excess oil. At this stage, the chips are sprinkled with salt and seasoned, depending on the established flavor. Moreover, a machine or a person examines the chips and throws away any burnt slices (“Potato Chip”). Finally, the chips enter the packaging stage – the computer weighs the chips using pre-set instructions and directs the machines to fill a formed bag. The packaging is then filled with air and sealed using heat. Notably, there are also several steps to creatin