| 摘要 |
A method of reducing phase-locking of fried snack food chips having corrugations on both surfaces includes forming at least some of the corrugations non-complementary so that corrugations of adjacent slices will not mate and surface tension of a washing or frying liquid will not cause an undersirable amount of phase-locking. A chip having a configuration with three spaced widened ridge corrugations is disclosed as is a blade shaped to provide such chip.
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