Zoey’s homemade chips have become the ‘hallmark’ of Zoey’s. USA Today featured a brief article about the famous Zoey’s chip. It seems that 10 years ago, homemade chips were relatively commonplace. Today, however, is another story. Zoey’s is one of the last remaining dining establishments that still make theri own potato chip.
The chip process is rather interesting. First, the potato used for Zoey’s famous chip is a Vermont grown chef potato. The potato is thinly cut on a special slicing machine. The sliced potato is then placed and stored in cold water (an air tight environment to prevent deterioration) and held overnight. The chip is then placed into a deep fryer which is filled with soy oil and is fried at 365 degrees for about ten minutes. the chip is then seasoned with a little salt and presto – the Zoey chip!
USA Today found that the homemade potato chip basically doesn’t exist due to the proliferation of the chemical chip, Frito-Lay, Wises, etc. The chemical chip has long shelf life, with a relatively low cost to the merchant. Also, brand name recognition factors into the sale , not to mention the time and effort of making a truly homemade potato chip.
The chip is offered free, basically, with any meal at Zoey’s. On a busy day, Zoey’s patrons consume over 150 pounds of Zoey’s famous potato chips.
In the United States today, there are about a dozen establishments that produce a fresh homemade chip on premise. Two of these are Zoey’s: Zoey’s Deli and Zoey’s Double Hex Restaurant, both in Manchester.