The process of claim 1 wherein the potato slices remain in the final frying region for from about 5 to about 6 minutes.Ħ. The process of claim 1 wherein the potato slices remain in the initial frying region for from about one to about three minutes.ĥ. to about 300° F.), and the final frying region has a temperature of from about 170° C. The process of claim 1 wherein the initial frying region has a temperature of from about 125° C. The process of claim 1 wherein the potato chips are continuously removed from the final frying region with a moisture content of about 2% by weight or less.ģ. (e) continuously removing the potato chips from the final frying region of frying oil.Ģ. (d) producing potato chips having batch-fried texture and flavor characteristics by finish-frying the partially fried potato slices in the final frying region to about the bubble end point of the potato slices and (c) continuously conveying the partially fried potato slices from said initial frying region to a final frying region of frying oil, the final frying region having a temperature of about 165° C. (b) preparing partially fried potato slices by partially frying the potato slices in the initial frying region for at least 1 minute (a) continuously introducing potato slices into an initial frying region of frying oil, the initial frying region having a temperature of from about 115° C. A continuous process for the production of potato chips having batch-fried texture and flavor characteristics comprising: Method of handling and cooking food particles in liquid cooking bathsġ. Method and apparatus for processing potatoes Method of and apparatus for continuously cooking potato chips and similar comestibles Potato chip products and process for making sameĪpparatus for producing potato chips and the like Process for preparing blister-inhibited potato chips Method of frying foods in the presence of a spice antioxidant Method of preparing low oil fried potato chips Continuous multistage isothermal frying process to produce high crunch potato chips

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