Low oil snack chips

Details Low oil snack chips Low oil snack chips

A - Human Necessities

23

L

A23L 1/217 (2006.01) A23L 1/164 (2006.01)

Patent

CA 2088137

ABSTRACT The invention relates to a process for preparing a snack food chip with less than 15% oil or fat, preferably 7% to 12% oil by weight. The process utilizes no frying, but rather the slices are dipped into with an emulsion of edible oil, water and emulsifier, then baked at a temperature of less than about 320° F in a high heat transfer environment. The slices can be potato, extruded corn masa or multigrain dough. The resulting snack food chips have good texture and flavor and contain less than 15% oil or fat. If a synthetic oil such as sucrose polyester is utilized, a baked chip product containing zero percent oil, but exhibiting acceptable taste and mouth feel, is produced.

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