A method of removing oil from an oil-coated surface of a food slice 2 to form a snack food comprises spraying water onto the oil-coated surface of the food slice at a mass flow rate of from 8 - 500 grams per m2 of the surface of the food slice to form a water-and-oil-containing layer on the surface. At least one air jet 38 is applied at an air velocity of from 60 - 130 metres per second to blow away at least a proportion of the water-and-oil-containing layer. The method is of particular use in de-oiling slices of potato prior to microwave cooking to form low-oil potato crisps. Also disclosed is a method of removing oil from a food slice comprising providing a belt assembly having upper and lower endless belts 16, 18, defining a product flow path 20 therebetween. Oil-coated food slices are fed along the flow path wherein the path has a height which is greater than 200% of the maximum thickness of the food slices. Water is sprayed into the oil-coated surfaces of the food slices. An air jet is then applied to blow the water-and-oil-containing liquid from the surface of the slices.
