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 the 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 products sourced directly from the farmers. The chips are rich in taste, crispy and very low on fat. KEY BENEFITS Low on fat – Boosts Immunity - High Nutrient content, Natural color, flavors, and texture.