A process for preparing potato chips, shoestring potatoes and other tuber chips in which no additional fat content is added to the potato and none of the natural foodstuffs are removed. The process comprises the steps of slicing a potato or other tuber to produce a plurality of slices or strips of the desired configuration, heating the slices or strips to a temperature and for a period of time sufficient to remove from about fifty to eighty percent of the moisture therefrom, and microwave heating the slices or strips to produce a product having substantially the same flavor, color, crispness and slightly greasy appearance as deep-fried products. The slices or strips can be subjected to a second microwaving step at a reduced power level to reduce the moisture content of the product for a longer shelf life.

A continuous process for making fat-free potato chips without using any cooking oil whatsoever. Chipping potatoes are prepared, sliced, continuously monolayered onto a conveyer and squeegeed to remove the excess starch and moisture. The slices are initial cooked on independently controlled conveyers in a primary 3-zone oven where they are first radiant heated and then subjected to two stages of forced air convection heating by driving the air into both surfaces of the slices simultaneously as the moisture content is reduced to 15%. The slices are then final cooked in a dielectric heater where an even controlled heat is applied in two tandem drying zones where the potato slices are subjected to long wavelength (65.8 ft.) radio frequency (15 mhz) waves from two 20 kw transmitters which reduce the moisture content of the finished slices to 7%. The finished potato chips are seasoned and packaged and have the texture, appearance and mouthfeel of deep-fat fried potato 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 is disclosed herein. The method and apparatus include exposing sliced raw potatoes and the like to a hot air fluid bed impingement oven arrangement that causes very rapid heating of the water contained in the chip and causes the chip to expand. The hot air fluid bed impingement oven arrangement preferably includes multiple dual-zone hot air fluid bed impingement ovens operating under different predetermined conditions. The slices are passed through each oven based on a desired conveyor belt speed and temperature range. The slices are then passed to a combination microwave and hot air dryer which removes entrained moisture without scorching the chips, thereby providing a lightly colored chip without a burned, overcooked taste and with an equalized moisture content. The resulting chip has an excellent mouth feel without the added fat associated with deep fat fried chip foods. Slices may be seasoned between exposure to the impingement oven arrangement and the microwave drying process.

A container for microwave cooking having geometric features which improve the efficiency and uniformity of microwave cooking of food products containing liquids and which enhance boiling uniformity while preventing boilover of the contents. The container has a bottom portion and a side panel wherein the bottom portion contains a central segment in the shape of a section of a sphere. The side panel is tapered outwardly as it extends from the bottom portion to an end opening. Sharp corners are avoided within the container. As the result of the geometry of the container, a more uniform distribution of heat within the contents of the container is attained during cooking and the combination of uniform heating, the lack of sharp corners and the tapered side panel causes boiling of the contents without bumping, thereby minimizing the risk of boil over.

A convenience food product comprising a microwavable pasta packaged in a container which facilitates even cooking in a microwave oven. The product can further comprise an improved hydratable sauce in the form of granules which tend not to form clumps upon the addition of water or milk and requires minimal stirring.