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 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 produce 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 – Contains Vitamin A and K – Natural color, flavors and texture
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