A method of removing surface water from a water-coated surface of a food slice 2 comprises applying at least one air jet 38 onto the water-containing layer at an air velocity of from 60 to 130 metres per second. The air jet blows at least a proportion of the water-containing layer from the surface of the food slice. The method is of particular use in de-watering slices of potato after washing the slices to remove excess starch, prior to frying the slices to make potato chips. Also disclosed is a method of removing water from a water-coated surface of a food slice comprising providing a belt assembly having upper and lower endless belts 16, 18, defining a product flow path 20 therebetween. Water coated food slices are fed along the product flow path wherein the path has a height which is greater than 200% of the maximum thickness of the food slices. At least one air jet is applied onto the water-containing layer to blow water from the surface of the slices.
