CHIPS.

摘要

Potato crisps of high quality and improved mouthfeel are made by using thicker slices which are hot-washed and fried so as to achieve a final moisture content of not more than 2% by weight. The hot-washing step may be followed by heat-treatment with microwave energy, in which case shorter times and/or lower temperatures can be employed in the hot-washing step, and also the frying step can be preceded by a steaming step.