Vacuum frying technology as the name indicates is a method of frying where the eatable is deep-fried in oil in a vacuum or near-vacuum condition. The frying occurs at low pressure, therefore the vegetable or the fruit can be cooked in oil at a lower temperature as compared to those snacks fried at normal pressure, therefore retaining more nutrients.
Vacuum-frying is exactly what it sounds like: putting food into a machine that pressurizes and cooks it with the use of hot oil, but at much lower temperatures than traditional frying methods. At these temperatures the oil does not decompose so readily, so carcinogens are less present. During a low-heat/high-pressure fry, simple fruits and vegetables become superbly crisp and intense distillations of themselves.