Dive Summary:

• The snack food giant has submitted an international patent that claims to reduce the oil content in chips by 1/3 or more.
• This is achieved by modulating the temperature of the oil, which in turn limits the intake of the oil by the actual potato slices.
• Pre and post-oil treatments are also included, including a hot water bath and high temperature steam, both of which are said to contribute to the oil reduction.

From the article:

Oil content is a “very important product variable” in potato chips, Frito-Lay said. It said low oil content is desirable for nutritional reasons and is favorable for marketing amid trends towards better-for-you, healthier alternatives to snack foods. “Many consumers prefer healthier alternatives to the traditional snack
foods. As a result, there is great demand for healthier snack foods. One option of making the traditional potato chip healthier is by decreasing the oil content of the chip.”