Unlike typical commercial brands made using a continuous frying process, in which potato slices travel through a tub of oil on a conveyor belt, Cape Cod chips are cooked in batches in kettles, frying them in a shallow vat in oil while stirring with a rake, producing a crunchier chip. Snack Food Association president James A. McCarthy noted that Bernard "didn't invent the kettle chip, but he was involved in bringing it back to prominence." Before the 1920s, this was the way potato chips had been made.