Abstract: A water spray process for providing moisture to chip-type food products to cause them to curl when dried. The amount of curling is directly related to the amount of moisture applied to the top surface of the chips. Following the water spray addition, the product may be transferred to a salting conveyor where salt may be deposited in a continuous curtain onto the top surface of the product. The water sprayed top surface provides the adhesive for the salt.

Abstract: A novel pretzel chip is produced by extruding pretzel dough to form a dough extrudate comprising concentric dough rings that are interconnected and partially fused. The extrudate is sliced, and the slices are cooked following conventional pretzel cooking procedures. The dough is extruded through a die than includes a dough inlet having a plurality of metering passages arranged in concentric circles, a die interior comprised of a dough passageway containing a plurality of arcuate divider walls arranged in concentric circles, with each of the arcuate divider walls comprised of a base portion affixed to the dough inlet and a tip portion that is recessed from a dough exit port.