NPOSK

NP Vacuum Frying Manufacturing Line

Site Under Construction

If you’ve ever eaten a vacuum-fried banana chip (or any vacuum-fried fruit or vegetable), you may have been staring into the bag of the next big thing. Though the bag you remember was likely empty, because once you eat one of these puffed little disks of pure banana essence, you’ll realize that you can’t stop

 — the most important indicator of a successful snack.

What makes these so irresistible is the way they are cooked. Vacuum-frying is exactly what it sounds like: putting food into a machine that pressurizes and cooks it with the use of hot oil, but at much lower temperatures than traditional frying methods. At these temperatures the oil does not decompose so readily, so carcinogens are less present. During a low-heat/high-pressure fry, simple fruits and vegetables become superbly crisp and intense distillations of themselves. Some studies even indicate that vacuum-frying retains more nutrients than traditional frying. And since we’re so enamored of fried foods, yet so aware of the negative health effects of those foods, finding a snack that is a balance between these two can only be extremely appealing to us.