| 摘要 |
In a process of manufacturing low oil fried potato chips, potato slices are fried in oil or fat at a temperature of from about 280 DEG F. to about 320 DEG F., and removed from the oil or fat when the moisture content of the potato pieces is from about 3% to about 15% by weight. The fried potato slices are then contacted with an oil-removing blast of hot air at a temperature of from about 250 DEG F. to about 350 DEG F. for from about 1 to about 10 minutes until the moisture content of the fried potato product is reduced to about 2% by weight. The low temperature frying and blast of hot air reduces the oil content of the final product.
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