1. A method of reducing oil absorption by potato chips while in the fryer, comprising the steps of: a) placing slices of unwashed potatoes in a mass of frying oil that has an initial temperature of about 320 ° F, b) lowering the temperature of the oil from the initial temperature of about 320 ° F to a reduced temperature from about 220 ° F to about 260 ° F for no more than about 3 to 5 minutes, c) maintain the oil temperature at least near the potato slices below about 260 ° F for a residence time, constituent at least 3 minutes, d) increase the temperature of said potato slices to a temperature of from about 230 ° F to about 400 ° F, id) fry potato slices having an oil content of less than about 30% by weight, while the fryer with oil for frying is a continuous fryer and has many inlets and outlets for oil distributed along its length, the continuous fryer has many heat-exchange closed paths of oil circulation connected to many of oil and oil outlets, the continuous fryer has many oil temperature control and regulation circuits for regulating heat-exchange closed oil circulation paths and oil temperature control and regulation circuits are assigned many temperature settings according to the following relationship: y (x) = Ax + Bx + Cx + Dx + Ex + F, in which each given temperature value y is a function of the residence time x, A, B, C, D and E are coefficients, F is a constant, and coefficient A is1. Способ уменьшения поглощения масла картофельными чипсами при нахождении в обжарочном аппарате, включающий стадии, на которых:а) помещают ломтики непромытого картофеля в массу масла для жарения, которая имеет начальную температуру около 320°F,б) снижают температуру масла от начальной температуры около 320°F до пониженной температуры от около 220°F до около 260°F в течение не более примерно от 3 до 5 минут,в) поддерживают температуру масла по меньшей мере вблизи ломтиков картофеля на уровне ниже около 260°F в течение времени пребывания, составляющего по меньшей мере 3 ми
