Process for the controlled introduction of oil into food products

A method of making a snack food product comprising,

• (a) providing a plurality of cut or shaped food pieces comprising a fruit or a vegetable;
• (b) exposing the food pieces to a solution comprising about 0.1-5 wt % of one or more starch-reducing enzymes and about 0.1 to about 5 wt % CaCl2;
• (c) thereafter blanching the food pieces for a time sufficient to inactivate the enzymes and rinsing the food pieces with water, wherein the food pieces have an initial moisture level after the blanching step;
• (d) applying oil for a time sufficient to provide a predetermined amount of oil to the food pieces and so that the food pieces have an initial moisture level after applying the oil;
• (e) reducing the initial moisture level of the food pieces by cooking the food pieces in bulk in at least one oven or drier set at a first temperature of about 325-450° F. for a first time period of about 0.5-40 min. to reduce the initial moisture level to an intermediate moisture level;
• (f) cooking a bulk quantity of the intermediate moisture food pieces in the one or more driers or ovens set at a second temperature of about 225-325° F. for a second time period of about 4-35 minutes, wherein the second temperature is lower than the first temperature, wherein the food pieces are not cooked or fried in hot oil;
• and
• (g) applying salt to the cooked food pieces;
• to yield a snack food product having moisture level of about 0.2-20 wt-%;
• and a fat content of up to about 35 wt-% and a Young's modulus of equal to or greater than about 12 N/mm.