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Low-Oil Frying · OEM · Private Label
Vacuum Fried Vegetable Chips for Snack Brands and Importers
Lighter, crisper vegetable chips fried under vacuum, with controlled oil content, custom seasoning and private label packing from our Jiangsu facility.
Product range we supply in bulk
Specifications at a glance
| Form | Slices, chips, strips, cubes, broken pieces |
|---|---|
| Slice thickness | 2 mm to 6 mm, or matched to your sample |
| Oil content | Controlled by centrifuge de-oiling, lower than atmospheric frying |
| Seasoning | Unseasoned, lightly salted, or custom seasoning on request |
| Packaging | 5 / 10 / 20 kg foil-lined cartons, nitrogen flushed; retail pouches |
| Shelf life | 9 to 12 months unopened |
| Compliance | ISO 9001, ISO 22000, HACCP, HALAL, FDA-registered facility, COA per batch |
Applications and industries we serve
- Retail snack packs
- Mixed vegetable crisps
- Premium and gift ranges
- Food service toppings
- Salad and bowl components
- Kids snack lines
- Supermarket private label
- Convenience channels
How we process it, step by step
- Selection and slicing
Whole vegetables are washed, peeled where needed and sliced to 2-4 mm on a belt slicer so the chip thickness stays within tolerance across the batch.
- Blanching and dewatering
A short blanch sets colour and reduces surface sugars; a centrifuge then removes free water so the oil temperature does not collapse on loading.
- Vacuum frying
Frying takes place at 90-110 C under reduced pressure, so the oil does not degrade and acrylamide formation stays far below atmospheric frying.
- De-oiling
A high-speed centrifuge spins residual surface oil off the chip, bringing oil content down to roughly 15-25% instead of the 35-45% of atmospheric chips.
- Seasoning and sorting
Seasoning is applied in a tumbler, then chips are colour sorted and metal detected before packing in foil-lined bags or bulk cartons.
Grades, cut sizes and best-fit uses
| Grade | Specification | Typical use |
|---|---|---|
| Mixed vegetable chips | 2-4 mm slices, 4-6 components | Retail snack packs, gift boxes |
| Single-vegetable chips | Carrot, beetroot, pumpkin, okra | Private label lines, export retail |
| Broken / snack grade | Irregular pieces | Food service, bulk snack, salad toppers |
| Powder | 60-80 mesh | Seasoning, savoury snack coating |
Cut size and colour are matched to your approved sample; tolerances are written into the specification sheet before production.
Quality control: the limits we work to
| Moisture | < 3% |
|---|---|
| Water activity (Aw) | ≤ 0.20 |
| Particle / cut size | 2-4 mm slices |
| Oil content | 15-25%, centrifugal de-oiling |
| Acrylamide | Measured per lot, well below atmospheric-fried benchmarks |
| Total plate count | < 10,000 CFU/g (typical limit, batch COA confirms) |
| Coliforms | < 10 CFU/g |
|---|---|
| Yeast and mould | < 100 CFU/g |
| Salmonella | Negative in 25 g |
| Heavy metals | Pb < 0.5 mg/kg, Cd < 0.2 mg/kg |
| Foreign matter | None; X-ray and metal detection on every lot |
Values above are the standard specification for this range. The certificate of analysis issued with each lot states the measured result, and we will quote tighter limits where your own HACCP plan requires them.
OEM, private label and seasoning trials
We handle recipe development, seasoning trials, packaging selection and artwork for private label. Options include stand-up pouches, flat-bottom bags, cartons and bulk food service packs, with nitrogen flushing and oxygen absorbers to protect crunch through the shelf life.
Seasoning can be applied during trials so your team tastes the finished product before the first production run.
One supplier for chips and freeze dried ingredients
Vacuum frying and freeze drying run in the same facility, so a snack brand can source vegetable crisps, freeze dried fruit inclusions and powders from one supplier, on one specification format and one shipment schedule.
Oil quality is monitored per batch on a fixed replacement schedule, finished chips pass metal detection, and texture, moisture and oil content are checked before packing.
Packaging, MOQ and lead time
| Inner packing | Food-grade PE bag, nitrogen flush on request |
|---|---|
| Outer packing | 10 / 20 / 25 kg export carton with liner, or retail-ready pouch |
| Pallet | Euro or 1100 x 1100 mm pallet, shrink-wrapped, 1,000-1,200 kg per pallet |
| MOQ | 500 kg per SKU |
| Lead time | 20-28 days after artwork approval |
| Loading port | Qingdao / Shanghai |
| Shelf life | 18-24 months |
What actually drives the price
- Oil quality: high-oleic sunflower or rice bran oil costs more than commodity oil but resists oxidation in the bag.
- Chip thickness: thinner chips absorb more oil per kilo and break more in transit.
- Seasoning: savoury coatings add cost and shorten shelf life if the humidity barrier is not right.
- Packaging barrier: foil-lined bags with nitrogen are needed to keep the crunch for 9-12 months.
Quotes are built line by line, so you can see which choice moves the number before you commit.
How it compares with the alternatives
| Attribute | Vacuum fried | Atmospheric fried | Baked / air dried |
|---|---|---|---|
| Oil content | 15-25% | 35-45% | Under 10% |
| Colour | Keeps vegetable colour | Browns quickly | Pale, sometimes dull |
| Acrylamide | Low | Higher | Low |
| Texture | Crisp, light | Crisp, greasy | Hard, sometimes tough |
Five checks before you place a purchase order
- Ask for a chip sample from the exact production line that will run your order - not a generic sample from stock.
- Match the slice thickness against your own process: too fine and it dusts, too coarse and it will not disperse evenly.
- Request the COA and allergen statement for the lot you will receive, and keep the retained sample in your own file.
- Confirm the packing format and pallet height before booking freight; carton dimensions decide your container utilisation.
- Agree the acceptance criteria in writing, including colour tolerance and defect limits, so an incoming inspection has a reference.
Frequently asked questions
Is vacuum fried the same as freeze dried?
No. Vacuum frying cooks the vegetable in oil at reduced pressure and low temperature, giving a savoury crisp with a small amount of oil. Freeze dried products are not fried at all and are lighter and more porous.
How much oil is in your vacuum fried chips?
Oil content varies by vegetable and slice thickness but stays below the typical range for atmospheric frying. The exact figure is confirmed on the specification sheet for your product.
Can you season the chips before packing?
Yes. Salt, vegetable and spice seasonings can be applied during trials to match your target flavour profile.
Do you supply retail-ready private label packs?
Yes, including printed pouches with nitrogen flushing, barcode and nutrition panel for your market.
What is the shelf life after opening?
Chips stay crisp for the shelf life stated on the pack when unopened; after opening, freshness depends on humidity and resealing, so we recommend zipper or flat-bottom pouches for humid markets.
Is vacuum fried vegetable chips a healthy snack?
It is still a fried snack, but vacuum frying at 90-110 C keeps oil content around 15-25% instead of 35-45%, preserves more of the vegetable's colour and reduces acrylamide compared with atmospheric frying. Position it as a better-for-you chip, not a low-fat food.
What oil do you use, and can we specify our own?
Standard production uses rice bran or high-oleic sunflower oil. You can specify the oil on the specification sheet, and the oil type is stated on the label for allergen and nutrition panels.
How do you keep the chips from going rancid in sea freight?
We de-oil by centrifuge, flush the bag with nitrogen and use a foil or metallised barrier film. Shelf life is validated at 9-12 months, and we recommend 40 C accelerated storage data for tropical destinations.
Request bulk pricing for vacuum fried vegetables
Send your target specification, annual volume and packaging format. We reply with a quotation, sample plan and production schedule, usually within one business day.
Why Choose Us
Why Food Manufacturers Choose Hongsheng
Stable Raw Material Supply
Supported by our 400-hectare planting base, ensuring year-round availability and full traceability.
Advanced Processing Technology
Equipped with AI sorting robots, infrared color sorters, X-ray inspection systems, and automated production lines.
Flexible OEM Solutions
Customized ingredients, particle sizes, packaging, and private-label services tailored to your market needs.
Global Export Experience
Serving customers across Europe, North America, Japan, Korea, Southeast Asia, and other international markets.
Food Ingredient Applications
Innovative Ingredient Solutions for Diverse Food Industries
Xinghua Hongsheng Food provides high-quality freeze-dried fruits, freeze-dried vegetables, edible flowers, vegetable powders, grain powders, and solid beverage ingredients for a wide range of food manufacturing applications. Our ingredients help brands improve product quality, enhance nutritional value, and create innovative products for today's global market.
Instant Foods
Convenient Ingredients for Modern Food Production
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Natural Ingredients for Premium Pet Nutrition
Our freeze-dried fruits, vegetables, and powders are increasingly used in pet food and pet treats, providing natural nutrition, attractive appearance, and excellent processing performance.
Freeze Dried Vegetables
Freeze Dried Fruits
Vegetable Powders
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