The present invention relates to methods for processing foodstuff wherein, after exposure of said processed foodstuff to microwaves, a crispy, crunchy or crusty foodstuff is obtained. The present invention further relates to granulates which can be used in the present methods and crispy, crunchy or crusty foodstuff obtainable by the present methods. Specifically, the present invention relates to methods for processing foodstuff comprising the steps of a) providing a foodstuff； b) coating the foodstuff with a dry powder or granulate being comprised of 5 wt% to 50 wt% dextrin； c) exposing the granulate coated foodstuff to water, or water vapour during 0.1 to 10 seconds； and d) backing, frying or boiling the water, or water vapour, exposed foodstuff.
