FIELD: food industry.
SUBSTANCE: invention relates to food industry. The method involves stages whereat: a) slices of unwashed potato are placed into oil mass for frying; the oil mass for frying has initial temperature equal to nearly 320°F; b) during no more than 3 - 5 minutes one reduces the oil temperature from the initial temperature equal to nearly 320°F to a reduced temperature equal to 220°F - 260°F; c) during the stay period continuing for at least 3 minutes one maintains the oil temperature (at least close to the potato slices) at a level lower than nearly 260°F; d) the said potato slices temperature is increased to the frying temperature.
EFFECT: invention allows to significantly reduce oil content in chips.
19 cl, 3 dwg, 1 tbl
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