Continuous prodn. of crisp-type food prodts. of uniform shape by (a) shaping edible dough to a thin dough sheet which is cut into at least one continuous strip of specific width (b) bringing the dough strip into a conveying system with uniformly spaced co-operating surfaces which hold the strips positively against them (c) passing the so retained strips through a finishing or raising medium and thereby producing a strip of finished (raised) prod. which is then divided up to form crisps of the specified size. The pref. finishing (raising) medium is a hot frying oil and the food prod. maize or potato solids opt. containing yeast. Provides an improved process for the continuous prodn. of crisp-like foods, partic. 'potato crisps', thickness 2.54 mm.
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