Box–Behnken design was used to study almond gum as coating agent of potato chips.
Optimal conditions were 20 g/L almond gum and 75 s frying time at 160 °C.
Coated potato chips had 34% less oil content and 29.5% more moisture.
Almond gum is promising as natural coating agent of food products.
Almond gum coating enhanced sensorial and nutritional values of potato chips.