Patent ID: 7763306

Claim:
A method for reducing acrylamide formation in thermally processed foods, said method comprising the steps of: a) providing a plurality of raw potato slices having an initial moisture level prior to cooking of at least 4% by weight; b) par-frying said raw potato slices in cooking oil having a temperature above about 120° C. until said raw potato slices have a par-fried moisture level ranging from about 3% by weight to about 10% by weight, thereby forming a plurality of par-fried potato slices; and c) vacuum frying said par-fried potato slices between about 105° C. and about 140° C. until said par-fried potato slices have a final moisture level ranging from about 1% by weight to about 2% by weight, thereby forming a plurality of potato chips having a reduced acrylamide concentration.