The present invention relates to a process to prepare a dried vegetable product comprising the steps of—subjecting a vegetable to a hypertonic heat shock by contacting (preferably submerging) the vegetable with (in) a hypertonic heat shock solution comprising at least one edible salt, at a temperature of 101 to 112 degrees C.;—coating the hypertonically heat shocked vegetable with a coating mix and—drying the coated hypertonically heat shocked vegetable.
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