The objective of this work was to determine the effects of some treatments over the quality of products (crispness, color and oil content) during processing low oil content potato chips by microwave baking. The trials indicated that the oil content of potato chips by microwave baking can be reduced below 20%, while immersed in salty water prior to pre.drying treatment (1.5%~2.0% concentration of salty water, immersion time 5 min), or covered with soy milk powder on the surface of potato chips prior oil basting, all can decrease the oil con...