Abstract: A low temperature continuous frying process is used to make potato chips which are similar in taste and texture to those produced by the slow-cooked batch or kettle process. Potato slices are conveyed through first, second and third frying zones in a heated liquid frying medium, and the frying medium is admitted separately into each zone at a rate and temperature such that the potato slices are exposed first to a decrease and then to an increase in the temperature of the frying medium over time. The potato slices take on a pliable and shape-holding consistency as they are conveyed through the second frying zone, and folded potato chips may be obtained by agitating and compacting the potato slices as they are conveyed through this zone. The agitation and compaction may be carried out by rotating paddle assemblies arranged longitudinally in the frying vessel. Each paddle assembly comprises a rotatable shaft to which a number of vanes are affixed in a helical pattern.

Abstract: A continuous method for making potato chips is disclosed. The method comprises conveying uncooked, unwashed potato slices through a pre-frying zone with agitation to form a dehydrated skin on the slices; conveying the slices through a second zone to form pliable, shape-holding potato slices; conveying the slices through a third zone to produce rigid, completely fried potato chips; and removing the completely fried chips. A method for operating a continuous frying apparatus is also disclosed. The potato chips prepared in accordance with the disclosed methods are described.

Abstract: A low temperature continuous frying process is used to make potato chips which are similar in taste and texture to those produced by the slow-cooked batch or kettle process. Potato slices are conveyed through first, second and third frying zones in a heated liquid frying medium, and the frying medium is admitted separately into each zone at a rate and temperature such that the potato slices are exposed first to a decrease and then to an increase in the temperature of the frying medium over time. The potato slices take on a pliable and shape-holding consistency as they are conveyed through the second frying zone, and folded potato chips may be obtained by agitating and compacting the potato slices as they are conveyed through this zone. The agitation and compaction may be carried out by rotating paddle assemblies arranged longitudinally in the frying vessel. Each paddle assembly comprises a rotatable shaft to which a number of vanes are affixed in a helical pattern.

Abstract: Fried snack food product in ribbon-like form, preferably spiral, of a masa dough that has been ground and then further comminuted by cutting to have a maximum particle size of 0.05 inch.

Abstract: In a process for manufacturing reduced calorie puffed snack products, edible meal or flour is mixed with hydrophilic polysaccharide coated microcrystalline cellulose and sufficient moisture to form a puff extrudable batter. The batter is cooked in a cooking extruder under puff extrusion cooking conditions and extruded to form collets. The collets may then be baked to reduce the moisture content of the collets to below about 2% by weight, sprayed with oil and dusted with flavoring. Microcrystalline cellulose coated with a hydrophilic polysaccharide does not inhibit the expansion (puffing) characteristics of the batter upon extrusion.