Vacuum frying is an efficient process where food is placed in a frying basket inside the sealed chamber, and a vacuum pump reduces the pressure to a set level. 

While traditional frying uses oil temperatures between 150–200°C, vacuum frying works at much lower temperatures—as low as 60°C.

Why does that matter? Lower temperatures mean less breakdown of the oil, which reduces the formation of harmful compounds. It also helps preserve the food’s natural color, texture, flavor, and nutrients—making for a healthier, better-tasting snack.

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Foods are considered healthy when they’re packed with vitamins, fiber, and nutrients—and low in unhealthy fats. But even nutritious foods can lose some of their value during cooking. Frying at high temperatures can destroy key vitamins like C, A, E, and several B vitamins. It can also dull the food’s natural flavor and color.

Vacuum frying uses lower temperatures and a gentler process, which helps preserve more nutrients.

Case in point, one study found that vacuum-fried corn had less fat, fewer harmful compounds like acrylamide, and retained more of its original nutrition compared to deep-fried corn.

Here are some of the healthy perks you can get from vacuum-fried foods:

A study compared vacuum frying with conventional deep-fat frying of carrot, potato, and apple slices. It found impressive results: oil content was reduced by about 50% in carrots and potatoes, and by 25% in apple chips.

But here’s the best part—key nutrients like vitamin C (ascorbic acid) and carotenoids were preserved at around 95%. 

Another study compared vacuum-fried chips (cooked at 110 °C) to traditional deep-fried chips (cooked at 180 °C). Results showed that vacuum-fried chips had lower oil content—around 15%, compared to nearly 19% in the traditional ones.

Even better, vacuum frying helped the chips retain more of their “good fats” called polyunsaturated fatty acids (PUFAs), which support heart health. It also reduced the amount of harmful trans fats, which have been linked to an increased risk of heart disease. 

Vacuum frying puts less stress on the oil itself. Because the food is cooked at lower temperatures, the oil undergoes less chemical breakdown, making it more stable and allowing it to be reused more times before it needs to be discarded.  

Lower temperatures also mean fewer harmful compounds—like acrylamide—are formed. Acrylamide is a substance linked to cancer risk and typically forms when starchy foods are cooked at high heat.

So yes, believe it or not, vacuum frying not only helps preserve nutrients and reduce oil but may also lower your exposure to harmful compounds.

Let’s face it—there’s something deeply satisfying about snacking without the guilt. That’s exactly where vacuum-fried snacks shine.

They’re lighter, healthier, and still deliver that crispy, crunchy goodness we all crave. In short? All the flavor, none of the compromise.

Crispy foods are fun, but they’re not always the healthiest choice. Next time you’re craving something fried, consider a smarter alternative: vacuum-fried snacks.