| 摘要 |
The invention comprises a method for the production of a vegetable crisp which comprises selecting a raw material with a starch content below 10%, cleaning and slicing the raw material to a thickness of between 1mm and 3mm, cooking said raw material in a refined vegetable oil and subsequently subjecting said cooked material to a heat curing step at a temperature above 30 DEG C for a period sufficient to harden the product and remove any residual moisture. The raw material may be selected from carrot, turnip, swede, parsnip, celeriac, amba haldhi, sweet potato or beetroot. |
