Vacuum Fried Chips

Fruits and vegetables contain about 80-95% water. To make them crispy, it's essential to force the moisture out. Conventional methods like deep-frying use high heat ranging from 170-190ºC to evaporate the moisture from the ingredients. However, this high temperature isn't necessary with vacuum frying. Vacuum frying involves cooking food at low pressure and temperature, which reduces oil content, enhances flavor, and retains more nutrients compared to traditional frying methods.

Chips: Delicious Versatility

• Snacking: Enjoy on their own or combine with nuts for a delightful mix.
• Garnishing: Add a delightful crunch to soups, salads, or creamy dips.
• Appetizers: Pair with dips like guacamole, hummus, or salsa for a party-ready treat.
• Creative Cooking: Crumble and coat meats or veggies before cooking, or use as a topping for casseroles and baked pasta.
• Fusion Cuisine: Add a unique texture to noodle salads or rice bowls for an Asian-inspired twist.

• Oil Content: Vacuum-fried chips have significantly lower oil content– up to 7%
• Nutrient Retention: Vacuum-fried chips retain more nutrients.
• Flavor: Vacuum-fried chips have a more intense, natural flavor.
• Texture: Vacuum-fried chips may be slightly softer than traditionally fried chips.
• Appealing color of the product – close to natural, product does not darken and no black spots on the surface.
• Oil does not burn: It does not add unwanted odor and taste to the product
• Acrylamide-free: 94% less in product
• Reduced Calories: Lower oil content means fewer calories.
• Improved Heart Health: Lower intake of unhealthy fats.
• Nutrient-Dense: Contains essential vitamins, minerals, and antioxidants.

Enjoy these ready-to-eat vacuum-fried chips as a healthy snack.

Processing Steps

• Raw Material: Selection of high-quality fresh tapioca.
• Peeling & slicing
• Pre-treatment: Blanching (Sliced pieces of 0.5 mm thickness is hot water blanched at 80°C for 3 min), Drying (Dried for 3 h at 105°C) and Freezing (Deep freezing at -30ºC for 8 h).
• Frying: Vacuum frying at 100°C and 9 kPa for 20 minutes. The vacuum frying process could be divided mainly into four stages: depressurization, frying and de-oiling, pressurization, and cooling.
• Post-treatment: Centrifugation to remove excess oil.
• Packaging: Sealing in LDPE, laminated aluminum, or retort pouches.

Vacuum-fried chips keep well for six to twelve months if kept in a cold, dry area. The best way to extend the shelf life of vacuum-fried tapioca chips is to store them in a cool, dry location that is shielded from humidity and direct sunlight.

These ready-to-eat chips have a shelf life of 180 days. To retain maximum crunchiness, store them in an airtight container away from moisture. It contains less moisture and oil than regular fried chips, they usually last longer on the shelf.

Nutrient Retention: Preserves vitamins, minerals, and antioxidants.