FIELD: food industry.
SUBSTANCE: potato chips production method envisages potatoes peeling, washing, slicing and blanching; potatoes slices are coated with 6-12% concentration lactulose solution with a mixture of seasonings; the components are taken at the following ratio, wt %: potatoes - 90, lactulose solution - 8, seasonings mixture - 0.5, salt - 1.5.
EFFECT: potatoes chips production method ensures obtainment of a product with a traditional structure and taste, reduced fat content and favourable effect on the gastrointestinal tract.
2 ex
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