| 摘要 |
A crisp fried snack product is prepared from pieces of raw potatoes by the steps of dehydration to within a critical moisture range of about 20 percent to 40 percent by weight, equilibration for at least 2 hours, frying at a temperature between 350 DEG F. and 425 DEG F. for 6 to 60 seconds, and finish drying, if necessary to reduce moisture below 5 percent by weight. Alternately, the product is manufactured from potato pieces previously dehydrated to below 10 percent moisture by weight, and thereafter rehydrated to within the same moisture range, followed by the same processing steps.
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