A method is described wherein products, such as potato chips, vegetables,fruits, nuts or the like are fried in at least two stages. In the first stagethe products are fried at a temperature between 90-190~C, where after theproducts are being transported to the second stage. In the second stage theproducts are subjected to frying under reduced pressure at 25-150 mbar at atemperature between 100-145~C. In the second stage evaporation is improved andmaintained at a high level, because under said reduced vacuum conditions theevaporation temperature drops considerably and consequently the evaporationout of the products continues. This reduces the quantity of fatty and oilyfrying substance that is taken up in this stage by the product.
