• US Patent No. 7,695,746 (April 13, 2010), J. Bows, et al., assigned to Frito-Lay Trading Co., GmbH, Geneva, Bern, Switzerland.

The method for making a healthy snack food having an appearance and taste similar to conventional fried snack without the use of an oil-frying process uses food slices made from a starch-based food or dough. The food slices can be blanched, and a small amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to low moisture content in a primary drying step. The dehydrated food slices can then be heated to impart fried flavor notes. A food snack such as a corn or potatobased snack produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.