Global Solutions for the Food Industry

How to make vacuum fried apple chips?

Vacuum Fried Apple Chips (Industrial Process)

Raw Materials

  • Firm apples: Fuji, Golden Delicious, Granny Smith (low moisture, less browning)
  • Refined palm oil / sunflower oil (high stability for low-temperature frying)
  • Citric acid, salt, syrup (optional for sweet flavor)
  • Lemon juice (anti-browning)

Equipment

Vacuum fryer, centrifuge de-oiler, slicer, cooling rack, airtight packaging bags

Step-by-Step Procedure

1. Selection & Washing

Pick firm, undamaged apples. Wash thoroughly. Peel or keep the skin as preferred. Remove stems and cores.

2. Slicing

Cut into even slices 3–5 mm thick with a mandoline slicer. Uneven thickness causes inconsistent crispness.

3. Anti-Browning (Critical Step)

Soak apple slices immediately in cold water mixed with lemon juice or 0.1% citric acid solution for 3–5 minutes to stop oxidation. Drain fully.

4. Blanching (Enzyme Killing)

Boil slices in hot water at 90–95°C for 2–4 minutes. Transfer quickly into ice water to cool down, then drain all surface water completely.
 
Optional: Freeze slices for 3–5 hours to shorten frying time and improve crispness.

5. Vacuum Frying (Core Process)

  1. Preheat oil inside the vacuum fryer to 90–100°C.
  2. Load apple slices into the frying basket in a single layer without overlapping.
  3. Seal the chamber, turn on the vacuum pump. Raise vacuum degree to −0.09 ~ −0.095 MPa.
  4. Lower the basket into oil and fry for 8–12 minutes until bubbles subside and slices turn golden crisp留坝县人民政府.
  5. Lift the basket out of oil, keep vacuum for another 2 minutes to remove internal moisture.
  6. Release vacuum and take out the basket.

6. Centrifugal De-Oiling

Put chips into the vacuum centrifuge. Spin for 2–3 minutes under vacuum (−0.09 MPa) to remove surface oil, achieving low-oil finished products.

7. Cooling & Packaging

Spread chips on a rack to cool fully at room temperature. Once crisp, pack immediately into moisture-proof sealed bags to avoid absorbing moisture from air.

Key Technical Parameters

  • Oil temperature: 90–100 °C
  • Vacuum pressure: −0.09 ~ −0.095 MPa
  • Frying time: 8–12 min
  • De-oiling time: 2–3 min under vacuum centrifugation留坝县人民政府

Common Troubleshooting

  1. Chips turn brown: Insufficient blanching or poor anti-browning treatment.
  2. Not crispy: Surface water not fully drained; vacuum level too low or frying time too short.
  3. Too oily: Skip vacuum de-oiling or spinning time is too short.
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