The development of food component is one of the very important directions in modern research of food science and technology. Obviously, using lupin to produce new chips is the ultimate goal in the job. The number of samples for this work is ok, However, some issues should be discussed in detail.

Some concerns are as follows:
a. In the prat of INTRODUCTION:
1) Lack of recent 3-5 years of research papers;
2) Production technology is crucial to the quality of chips. The author should review the previous work in as much detail as possible and explain the innovation or necessity of this research.
b. In the part of MATERIALS & METHODS:
1) The basic composition of lupin used in this study should be explained.
2) The particle size of lupin flour needs to be explained.
3) The basic meaning of each test index and its ability to influence product quality should be explained.
c. In the prat of RESULTS & DISCUSSION:
Lines 122-123: “The cooking method significantly affected the oil absorption.” what's the point? The results of baking and frying are of course different.
Lines 128-136: It is obviously useless to simply list the previous studies here. It seems more suitable to appear in the INTRODUCTION.
Line 137: The author seems to have forgotten something, I did not find the acrylamide data in any table. No acrylamide was measured, which is obviously unreasonable.
Line 156: meq O2/kg? Why use this unit? this is not common.
Lines 218-221: So, is the author's research on the color change of the product just to get the conclusion that " the reducing sugar content of the lupin was quite low"? Then why not directly determine the reducing sugar content in lupin?
Line 235:production of healthy and functional chips... Did you determine the functional characterization?

The authors made a detailed response, I think it could be accepted, but the Graphical Abstarct should be redesigned.