FIELD: food industry.
SUBSTANCE: invention relates to food industry. The method includes stages of food product slices production from products based on starch or dough. The food product slices may be blanched; one may add a controllable quantity of oil to them for intensification of the end organoleptic properties. Then food product slices are rapidly dehydrated for lower moisture content at the stage of primary drying; it imitates usual speeds of dehydration in the process of frying.
EFFECT: invention allows to produce ready-for-use food product which is associated with fried products but has a low fat content.
48 cl, 9 dwg, 3 tbl
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