Vacuum frying is a cooking technique that uses low pressure to fry food while minimizing oil absorption. By removing moisture in a vacuum chamber before frying, this method helps retain the food's natural color, flavor, and nutrients. The result is a crispy texture without the greasiness associated with traditional frying. It's commonly applied to fruits, vegetables, and snacks, creating healthier alternatives that appeal to health-conscious consumers. Vacuum-fried products are visually vibrant and rich in vitamins, making them an attractive option in today's market.