04756916 is referenced by 63 patents and cites 26 patents.

Low oil potato chips are produced by washing potato slices with an aqueous solution and applying oil to the washed slices to at least partially coat the slices with oil. The oil-coated slices are blanched at a temperature of about 70.degree.-100.degree. C. (about 160.degree.-212.degree. F.), and then baked at a high temperature of at least about 200.degree. C. (about 390.degree. F.) but below the smoke point of the oil, to partially dry the slices to an aqueous moisture content of about 10-25 weight percent. The partially dried slices are further baked at a low temperature of about 145.degree.-160.degree. C. (about 290.degree.-320.degree. F.) to finish drying the slices to an aqueous moisture content of about 2 weight percent or less.

Title
Process for producing low oil potato chips
Application Number
7/102654
Publication Number
4756916
Application Date
September 30, 1987
Publication Date
July 12, 1988
Inventor
James C Wisniewski
Irving
TX, US
Lawrence W Wisdom
Dallas
TX, US
David L Budd
Plano
TX, US
David Duval
Arlington
TX, US
Mark Dreher
Highland Village
TX, US
Agent
Bernard Rothwell & Brown
Assignee
Frito Lay
TX, US
IPC
A23L 1/217
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