Process for preparing low fat potato chips and shoestring potatoes

A method for preparing a potato product having a low fat content in which none of the natural foodstuffs of the potato are removed, said method consisting of the following steps:

• cutting a potato to produce a plurality of potato slices;
• heating the slices at a temperature and for a time sufficient to remove from 50% to 80% of the moisture from the slices;
• microwave heating the heated slices at a first power level for a period of about 20 seconds to 5 minutes;
• and then microwave heating the slices at a second power level lower than said first power level to produce a product having substantially the same flavor, color, crispness and slightly greasy appearance as deep-fried potato chips and having no added fat content.

A method for preparing a potato product having a low fat content in which none of the natural foodstuffs of the potato are removed, said method comprising the following steps:

• cutting a potato product to produce a plurality of potato slices;
• baking the slices for a period of about 20 seconds to 5 minutes within a temperature range of about 500.degree. to 900.degree. Fahrenheit;
• microwave heating the baked slices for a first power level for a period of about 10 to 90 seconds;
• and then microwave heating the slices at a second power level lower than said first power level to produce a product having substantially the same flavor, color, crispness and slightly greasy appearance as deep-fried potato chips and having no added fat content.

A method for preparing a potato product having a low fat content in which none of the natural foodstuffs of the potato are removed, said method comprising the following steps:

• cutting a potato to produce a plurality of potato slices;
• heating the slices at a temperature and for a time sufficient to remove from about 65% to 70% of the moisture from the slices;
• microwave heating the heated slices at a first power level for a period of about 20 seconds to 5 minutes;
• and then microwave heating the heated slices at a second power level lower than said first power level to produce a product having substantially the same flavor, color, crispness and slightly greasy appearance as deep-fried potato chips and having no added fat content.

A method for preparing a potato product having a low fat content in which none of the natural foodstuffs of the potato are removed, said method comprising the following steps:

• cutting a potato product to produce a plurality of potato slices;
• heating the slices at a temperature and for a time sufficient to remove from 50% to 80% of the moisture from the slices;
• microwave heating the heated slices for a period of about 20 seconds to 5 minutes;
• and then subjecting the slices to radio frequency waves to reduce the moisture of the slices and produce a product having substantially the same flavor, color, crispness and slightly greasy appearance as deep-fried potato chips and having no added fat content.

A method for preparing a potato product having a low fat content in which none of the natural foodstuffs of the potato are removed, said method comprising the following steps:

• cutting a potato to produce a plurality of potato slices;
• applying vinegar to said slices;
• heating the slices at a temperature and for a time sufficient to remove from 50% to 80% of the moisture from the slices;
• and microwave heating the heated slices at a power level and for a time sufficient to produce a product having substantially the same flavor, color, crispness and slightly greasy appearance as deep-fried potato chips and having no added fat content.

A method for preparing a potato product having a low fat content in which none of the natural foodstuffs of the potato are removed, said method comprising the following steps:

• cutting a potato to produce a plurality of potato slices;
• applying vinegar to said slices;
• heating the slices at a temperature and for a time sufficient to remove from about 65% to 70% of the moisture from the slices;
• and microwave heating the heated slices at a power level and for a time sufficient to produce a product having substantially the same flavor, color, crispness and slightly greasy appearance as deep-fried potato chips and having no added fat content.

A method for preparing a potato product having a low fat content in which none of the natural foodstuffs of the potato are removed, said method comprising the following steps:

• cutting a potato to produce a plurality of potato slices;
• heating the slices at a temperature and for a time sufficient to remove from 50% to 80% of the moisture from the slices;
• microwave heating the heated slices at a first power level for a first period of time;
• and then microwave heating said slices at a second power level for a second period of time, said second power level being lower than said first power level, to produce a product having substantially the same flavor, color, crispness and slightly greasy appearance as deep-fried potato chips and having no added fat content.

A method for preparing a potato product having a low fat content in which none of the natural foodstuffs of the potato are removed, said method comprising the following steps:

• cutting a potato to produce a plurality of potato slices;
• heating the slices at a temperature and for a time sufficient to remove from about 65% to 70% of the moisture from the slices;
• microwave heating the heated slices at a first power level for a first period of time;
• and then microwave heating said slices at a second power level for a second period of time, said second power level being lower than said first power level, to produce a product having substantially the same flavor, color, crispness and slightly greasy appearance as deep-fried potato chips and having no added fat content.

A method for preparing a potato product having a low fat content in which none of the natural foodstuffs of the potato are removed, said method comprising the following steps:

• cutting a potato to produce a plurality of potato slices;
• heating the slices at a temperature and for a time sufficient to remove from 50% to 80% of the moisture from the slices;
• microwave heating the heated slices at a power level and for a time sufficient to produce a product having substantially the same flavor, color, crispness and slightly greasy appearance as deep-fried potato chips and having no added fat content;
• and then heating the chips to reduce the moisture content thereof.

A method for preparing a potato product having a low fat content in which none of the natural foodstuffs of the potato are removed, said method comprising the following steps:

• cutting a potato to produce a plurality of potato slices;
• heating the slices at a temperature and for a time sufficient to remove from about 65% to 70% of the moisture from the slices;
• microwave heating the heated slices at a power level and for a time sufficient to produce a product having substantially the same flavor, color, crispness and slightly greasy appearance as deep-fried potato chips and having no added fat content;
• and then heating the chips to reduce the moisture content thereof.

A method for preparing a potato product having a low fat content in which none of the natural foodstuffs of the potato are removed, said method comprising the following steps:

• cutting a potato to produce a plurality of potato slices;
• steaming the slices for a time sufficient to provide the slices with a slick, shiny appearance;
• heating the steamed slices with a heated air flow at a temperature and for a time sufficient to remove from 50% to 80% of the moisture from the slices;
• and microwave heating the air heated slices to produce a product having substantially the same flavor, color, crispness and slightly greasy appearance as deep-fried potato chips and having no added fat content.

A method for preparing a tuber product having a low fat content in which none of the natural foodstuffs of the tuber are removed, said method comprising the following steps:

• cutting a tuber to produce a plurality of tuber slices;
• heating the slices at a temperature and for a time sufficient to remove from 50% to 80% of the moisture from the slices;
• microwave heating the heated slices at a first power level for a period of about 20 seconds to 5 minutes;
• and then microwave heating the slices at a second power level lower than said first power level to produce a product having substantially the same flavor, color, crispness and slightly greasy appearance as deep-fried tuber chips having no added fat content.

A method for preparing a tuber product having a low fat content in which none of the natural foodstuffs of the tuber are removed, said method comprising the following steps:

• cutting a tuber product to produce a plurality of tuber slices;
• baking the slices for a period of about 20 seconds to 5 minutes within a temperature range of about 500.degree. to 900.degree. Fahrenheit;
• microwave heating the baked slices for a first power level for a period of about 10 to 90 seconds;
• and then microwave heating the slices at a second power level for about one to six minutes to produce a product having substantially the same flavor, color, crispness and slightly greasy appearance as deep-fried tuber chips having no added fat content.