What Is Vacuum Frying?
Vacuum frying is a modern frying technique where food is cooked under reduced pressure. Because water boils at a lower temperature in a vacuum, snacks can be fried at 80-160 °C instead of the approx. 170-190 °C used in traditional deep frying. Lower heat means less oil absorption, better nutrient retention, and a crunch that feels lighter and cleaner.
The process: load the basket, apply vacuum, add oil at a controlled temperature, moisture evaporates quickly, and the food comes out crisp. Excess oil is removed with a centrifuge, keeping the product lighter and healthier.
Vacuum Frying Benefits vs Deep Frying
- Less Oil, Fewer Calories
Vacuum-fried snacks absorb up to 50% less oil than deep-fried ones, making them naturally lighter without losing crunch. - More Nutrients, Natural Taste
Heat-sensitive vitamins and antioxidants (like vitamin C and carotenoids) survive the gentler frying process. This means the chips keep their natural color, aroma, and taste. - Safer Snacking: Less Acrylamide
Traditional frying can produce acrylamide, a compound linked to health risks. Vacuum frying reduces acrylamide levels by as much as 94%. - Oil Stays Cleaner, Longer
Because vacuum frying limits oxidation, the oil doesn’t degrade as quickly. This means fewer harmful compounds and better product shelf life. - Better Texture & Shelf Life
The result is snacks that stay crisp, vibrant in color, and fresh-tasting for longer—without feeling heavy or greasy.
Why Deep Frying Falls Short
- More oil absorption and extra calories.
- Nutrient loss from high heat.
- Faster oil breakdown and rancid flavors.
- Higher acrylamide formation in starchy foods.
Why Nuts & Roots Chooses Vacuum Frying
For us, vacuum frying isn’t just about technology—it’s about offering guilt-free snacking. You get:
- Healthier crunch with less oil.
- Natural flavors and colors that stay true to the ingredient.
- Safer snacks with minimal acrylamide.
- Premium quality that feels indulgent but is actually better for you.