After drying on a conveyor belt, chips move through a seasoning drum, which spins as it coats the chips with oil, salt, and flavoring. Before being packaged, the potato chips go through a stringent set of checkpoints. A laser sorter looks for soft-centered and extraoily chips. A round of cameras pointed at the conveyor belt, which is running at 6,000 pounds per hour, looks for color defects. (Color is an important factor for the folks at Kettle: "Perception changes based on color. We want it to be natural but also suggestive of the flavor," Carolyn explains.) A shaker separates chips and sorts out loose ends, which are sold to farmers to use for their cattle.