Frying has long been associated with sizzling fat in a pan. However, the development of culinary technology has introduced new, healthier methods alongside traditional ones. One of these is vacuum frying, which is gaining popularity, especially in snack production.

In this technique, food is fried under reduced pressure, that is, in a vacuum environment. This allows for lower frying temperatures (around 90–120°C instead of 160–180°C), slows down the breakdown of fats, and limits the formation of harmful compounds such as acrylamide.

Advantages of vacuum frying:

• Better color and flavor retention – for example, carrot or beet chips retain their natural color.

• Less fat in dishes – products absorb less fat than with traditional frying.

• More nutrients – lower temperatures protect vitamins and antioxidants.

In traditional cooking, frying relied on high temperatures and available fats, such as lard. The result was hearty, aromatic dishes, often with a crispy crust. Vacuum frying doesn’t provide the same “homey” feel, but it meets modern expectations – lightness, health, and natural flavor.

For vacuum frying, our refined Fat Chef lard is ideal. It is 100% pure and refined pork fat, free of odors and additives.

Vacuum frying is an example of how modern technology can complement culinary traditions. While it will never replace crispy potato pancakes fried in lard, it works perfectly for producing healthy snacks and shows that frying can take many forms.