Dehydrated french fried potato snack products and methods of making the same

This patented technology allows frozen drier foods like raw vegetables to have their own unique shapes that make them easier to cook on both hot surfaces and with less moisturizing ingredients than regular oven baked goods. Additionally, this process makes it more durable without requiring expensive maintenance measures such as refrigerators.

The patent text discusses the problems associated with traditional methods of preparing fried potatoes and potato chips. The main technical problems identified are: 1. Traditional fried potatoes require a two-stage frying process, which is time-consuming and requires special kitchen equipment. Additionally, the second frying step results in a high oil content in the final product. 2. Semi-finished fried potatoes are sold in a frozen state, which is costly and logistically challenging. Maintaining the freezing process until the second frying step is crucial, especially in warmer climates. 3. Potato chips have a long shelf life but are over-fried to achieve low moisture content, resulting in increased oil content and reduced healthiness. Thin potato slices are prone to crumbling during manufacturing, packaging, and shipping, leading to consumer dissatisfaction. The present invention aims to overcome these problems and provide improved methods and products for preparing fried potatoes and potato chips.