DESCRIZIONE
A process for the production of dry products, in particular chips, in which the color and the taste are largely retained, is characterized by dehydration of products, such as chips, with a maximum water content of 15 wt .-% in a final drying step at a temperature below 80 ° C by means of a dehydrating agent. Preferred dehydrating agents are also products such as chips, these products being dried to a water content of preferably less than 2% by weight, in particular about 1% by weight or more. This method is suitable for example for the production of meat chips and / or vegetable chips containing mixtures with potato chips and / or cereal chips.