PROCESS OF MAKING READY-TO-EAT CRISPY TOMATO (Solanum lycopersicum) CHIPS

Abstract

This utility model relates to a process of making crispy tomato (Solanum lycopersicum) chips comprising the steps of: cutting tomatoes in half; removing the seeds of tomatoes; chopping tomatoes in 5 mm to 10 mm cubes, blending chopped tomatoes until smooth texture or low granularity is attained; adding 8g monosodium glutamate (MSG) seasonings to enhance the flavor of the blended tomatoes; pouring the blended tomato mixture into 27mm circular shapes with 8g weight shape; steaming molded mixtures for 5 minutes; transferring the steamed mixture into a flat container; sun-drying the mixture in a 30°C to 35°C temperature for 2-3 days to attain the chips texture; frying dried chips in 100°C heat using coconut oil; and packing the resulting chip product into polyethylene bags. This method allows the tomato chips product to retain its crispiness at long storage so that it can be consumed for a long duration.