STACKABLE CHIP TECHNOLOGY
Baked, not fried. Same stack, lighter process.
FSD-A has developed a proprietary baking technology for stackable chips — the next generation of a category that has run on frying for decades. Same texture, same craveability, a very different production line.
One process, four very different chips
The same baking line stretches from the classic golden stack to formats a fryer struggles with.
Original
The classic golden stack — same snap as the fried version.
Chocolate
Cocoa powder blended straight into the dough before baking.
Tortilla
A lighter, wheat-forward format the same line can run.
Vegetable-based
Pea and carrot formulations, protein-enriched and high-fiber.
Introduction
A proprietary process, not a new recipe
The technology uses the same dough formats as traditional stackable chips — but transforms how flavor is created. Fried stackables rely mainly on seasoning at the end. Our baked process creates flavor in the dough, develops it further during baking, and finishes with seasoning. The result is the familiar appearance and satisfying snap of a stackable chip, with far greater flavor potential and versatility.
Why baked
Versatility is the real headline
The technology matches fried stackable chips on texture and appearance, while offering greater flavor potential — then opens the door to formats and ingredients frying can't touch: chocolate-flavored SKUs, tortilla formats, and lower-cost raw materials like wheat flour, corn starch and rice starch.
Figures reflect FSD-A's typical production data; oil content is adjustable to the level a customer's formulation requires.
Major benefits
What changes on your line
Three concrete shifts from moving a stackable-chip format from a fryer to FSD-A's baking process.
Adjustable oil, by design
Oil content is tuned to the level a formulation needs — typically 10–15%, against roughly 30% for a fried equivalent.
Longer shelf life
15–18 months against 9–12 for fried stackable chips, giving distribution and export more room to work with.
Flavor built into the dough
Ingredients like cocoa powder blend directly into the mix — flavor is baked in, not sprayed on afterward.
About us
45 years in stackable and sheeted potato snacks
FSD-A's team background spans stackable potato chips, sheeted potato snacks, and industrial baking of biscuits and crackers.
Background
Decades on the production floor, across both fried stackable chips and industrial baking, informed the process behind this technology.
Know-how
Installations, product development, start-ups, system auditing, output and quality improvement, and training for key machine operators.
Achievements
Turn-key deliveries of stackable chip process and packaging systems to producers around the world.
Contact
Talk to us about your line
HiangKie Industrial Building,
Singapore 757718