Lastut ja ranskanperunat, joilla on alennettu rasvapitoisuus

摘要

New method for the prepn. of low fat chips and crisps comprises: (i) washing and finely slicing peeled potatoes; (ii) treating the slices with superheated steam; and (iii) coating the slices with 7-15% of an emulsion contg. an amylaceous material. Also claimed are chips and crisps prepd. according to this method.