| 摘要 |
A process for preparing potato chips, shoestring potatoes and other tuber chips in which no additional fat content is added to the potato and none of the natural foodstuffs are removed. The process comprises the steps of slicing a potato or other tuber to produce a plurality of slices or strips of the desired configuration, heating the slices or strips to a temperature and for a period of time sufficient to remove from about fifty to eighty percent of the moisture thereform, and microwave heating the slices or strips to produce a product having substantially the same flavor, color, crispness and slightly greasy appearance as deep-fried products. The slices or strips can be subjected to a second microwaving step at a reduced power level to reduce the moisture content of the product for a longer shelf life.
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