Two frying protocols were evaluated: (1)
Frying time of 3 min and subsequent draining under vacuum (pressure
= 1.33 kPa) for 6 min; (2) frying time of 4 min and subsequent
draining under atmospheric pressure for 6 min. These combinations
of frying and drainage times were selected to ensure that
both protocols gave a product with a final moisture content of just
under 2% (product weight basis), which is generally the final
moisture content of commercially sold potato chips (crisps).