Vegetable material: Approximately 15% - approximately 60%, the starchy material which is produced from the material which is selected from the group which consists of the tapioca, the United States, and these blends: Approximately 40% - approximately 65%, water: Approximately 0.1% - approximately 5.0%, and optional component: Approximately 1% - approximately 20%, the snack tip/chip which is included. Approximately 40% starchy material is converted at least. It forms cloth the vegetable material and the dry component combining with the water, without using the hot extrusion molding machine it sits next it converts, dries, forms the semimanufacture, cooks this and it produces the snack tip/chip by forming the snack tip/chip.野菜材料:約15%~約60%、タピオカ、米、及びこれらの混合物からなる群から選択される材料から製造されるデンプン材料:約40%~約65%、水:約0.1%~約5.0%、並びに任意成分:約1%~約20%、を含むスナックチップ。少なくとも約40%のデンプン材料をα化する。野菜材料及び乾燥成分を水と組み合わせて生地を形成し、次に加熱押出成形機を使用せずにシート化し、乾燥して、半製品を形成し、これを調理してスナックチップを形成することにより、スナックチップを製造する。
