What is Vacuum Frying?

This is a method of drying with moderately heated vegetable oil in a depressurized (nearly vacuum) environment, in order to keep the damage on the nutritional components of the raw materials to a bare minimum.

Why we produce this way

An apple is a fruit with a lot of water and characteristic acid-sweet taste. Also, it has a property that when split, the exposed surface of the pulp reacts with oxygen in the air and turns brown very soon. 

Since vacuum frying is a technique of frying delicate raw materials at a low temperature in the depressurized environment, the sliced ​​apples will be dried in a short time to make beautiful chips without browning that retain the original sweetness and sourness of the materials.