Process for preparing low fat potato chips and shoestring potato

Details Process for preparing low fat potato chips and shoestring potato Process for preparing low fat potato chips and shoestring potato

1995-02-27

1998-02-17

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Direct application of electrical or wave energy to food...

Heating by electromagnetic wave

426637, A23L 1216

Patent

active

057189358

ABSTRACT:
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 therefrom, 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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