Process of making potato chips

Claim 1

THE PROCESS OF PRODUCING POTATO CHIPS FROM THINLY SLICED POTATOES, COMPRISING THE STEPS OF: (A) INTRODUCING THE POTATO SLICES TO BE COOKED INTO A BODY OF EDIBLE OIL HEATED TO A TEMPERATURE ABOVE THE BOILING POINT OF WATER AND NOT IN EXCESS OF ABOUT 380*F.; (B) MOVING SAID POTATO SLICES THROUGH THE BODY OF HOT OIL TO EVAPORATE A PORTION OF THE WATER CONTAINED IN THE POTATO SLICES THEREFROM; (C) REMOVING SAID POTATO SLICES FROM SAID HOT OIL WHILE THEY STILL HAVE A MOISTURE CONTENT OF FROM ABOUT 5 TO ABOUT 20 PERCENT AND BEFORE SUBSTANTIALLY ANY COLOR IS DEVELOPED THEREIN; AND (D) THEREAFTER REMOVING SUBSTANTIALLY ALL OF THE REMAINING WATER FROM SAID PARTIALLY DEHYDRATED SLICES AND DEVELOPING COLOR THEREIN BY CONVEYING SAID PARTIALLY DEHYDRATED SLICES IN A LAYER ONE SLICE THICK THROUGH A RADIANT HEATING ZONE AND DIRECTING RADIANT ENERGY PEAKING IN THE RANGE OF ABOUT 6 TO ABOUT 3.5 MICRONS AGAINST SAID SLICES AS THEY MOVE THROUGH SAID RADIANT HEATING ZONE.