Fruit and vegetable chip production

To make chips, fruit and vegetable pieces are dried and then fried. Prior to frying, the pieces are dried by infusing them with sugar and sometimes salt. The resulting banana, pineapple, kiwi or carrot slices have an attractive colour, crunchy texture and low fat content.

• The fruits and vegetables keep their colour.
• Their low fat content improves mouthfeel.
• The process is not restricted to starch-rich products such as banana or potato. It can also be used with fleshy fruits and vegetables.

Patented process.

Cirad is looking for chip or crisp producers to apply the process to all types of temperate and subtropical fruits and vegetables.