FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular, to potato chips preparation. Potato chips preparation method involves tubers washing, peeling and cutting into slices, raw slices maintenance in a liquid medium with maintenance from 0.1 to 30 minutes, pre-drying, addition of flavouring additives and frying in oil. Liquid medium used is 0.5% solution of humic acids. Humic acid used is humic acid, or fulvic acid, or himatomelanic acid.
EFFECT: invention ensures expansion of assortment line of potato chips, enhancement of their organoleptic indices and nutritive value.
4 cl, 6 ex
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