Vacuum Frying of vegetables is a relatively new process. Rather than deep frying the vegetables in oil at high temperature, the vegetables are processed at lower temperatures. This helps in retention of natural nutrients, color, texture and flavor. This also results in very low oil absorption and oil degradation. These chips are made by using high quality produce sourced directly from the farmers. The chips are rich in taste, crispy and low on fat.

 Vacuum Frying Technology is based on the concept that the boiling point of the liquid decreases at low pressure. In this process the vegetables are fried in a vacuum chamber at a temperature of around 90 degree celsius when compared to normal frying which takes place at 180 degree celsius. 

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. After the frying, de-oiling of the vegetable is done to reduce the oil content further.