Vacuum Cooking Technology is based on the concept that the boiling point of oil decreases at low pressure. In this process the vegetables are cooked in a vacuum chamber at a temperature of around 90 degree celsius when compared to normal frying which takes place at 180 degree celsius. Due to low temperature cooking, 90% of the nutrients are preserved and there is no breakage of fibre.

This results in preservation of natural nutrients, texture, color and taste of the vegetable. This also reduces the oil content in the chips by 50% or more and contains high fibre. After this, de-oiling of the product is done to remove excess oil if any.