A process for the production of ready-to-eat low fat potato snack

he present invention relates to a process for the production of low fat ready to eat potato snack without involving frying operation. The process produces the snack having fat content less than 20%, preferably in the range of 10-18%. The potato pieces of desired thickness are soaked a solution of known composition (salt and other ingredients) for a short duration. The treated pieces are then applied with a coat of oil on either surface and subjected to intermittent infrared (IR) treatment for an efficient heat and mass transfer. Further, the IR treated pieces are held at high temperature to develop the desirable texture (2-3% moisture), flavor and color. The method developed is suitable for the continuous production of low fat snack and could be conveniently scaled up.