Patent ID: 8808779

Claim:
A method for reducing oil uptake of a potato chip while in a fryer, said method comprising the steps of: a) introducing an unwashed potato slice into a body of cooking oil, wherein the body of cooking oil has an initial temperature of about 320° F.; b) decreasing the initial temperature of the body of cooking oil from an initial temperature of about 320° F. to a reduced temperature between about 220° F. and about 260° F. within no more than about 3 minutes to about 5 minutes; c) maintaining the reduced temperature of the body of cooking oil, at least in a vicinity of the unwashed potato slice, below about 260° F. for a residence time of at least 3 minutes; d) increasing the reduced temperature of said unwashed potato slice to between about 230° F. to about 400° F.; e) frying said unwashed potato slice, wherein said unwashed potato slice comprises an oil content of less than about 30% by weight; and said potato chip comprises an oil content of less than 20% by weight.