PROCESS FOR PREPARING FAT FREE SNACK CHIPS

A method and apparatus for preparing essentially fat free chips such as potato chips and the like having an appearance and taste similar to conventional chips without the use of deep fat frying processes. The method of the present invention includes the steps of exposing sliced raw potatoes and the like to a high intensity microwave field that rapidly converts moisture within the slice into steam. These exposed slices are then dried by longer exposure to a lower energy microwave field. The apparatus of the present invention includes a single mode meander waveguide with a microwave absorptive terminator at an end of the waveguide to support a standing wave field within the waveguide. Apertures are provided along portions of the waveguide to accommodate a microwave-transparent conveyor belt through the waveguide for transporting the potato slices and the like through the waveguide. The crisp chip type food product produced by this method and apparatus has not had any fat added to the chip and is therefore low in calories though having the conventional texture and taste associated with deep fat fried chip foods.