Locally selected purple sweet potatoes in vaccum fried method which maintain its natural taste and have no trans fat and acrylamide.
Purple Sweet Potato 97% , Rice Bran Oil 2%, Salt 1%
Crispy farm offers a healthier version of sweet potato crisps using a vacuum fry method and rice bran oil. The potatoes are fried in a closed airtight container with controlled temperature between 80/99° Celsius with lower oil absorption.
This method was selected to eliminate acrylamide , which occurs naturally when starchy foods, such as potatoes or cereals, are baked, fried or roasted at above 120°C.
In addition, our process also eliminates trans fat production that may occur from overheating oils during the frying process. Almost all chips available on the market are deep fried which means that the cooking temperature is approx. 175/190° Celsius and produces acrylamide and trans fat.
The recently approved European regulation on acrylamide reduction has been in effect since April 11, 2018. It has adopted first restrictions to reduce the presence of acrylamide in food, a known carcinogenic substance present in fries, crisps, bread, biscuits, or coffee. The new regulation requires food manufacturers, fast-food chains and restaurants to take measures to ensure acrylamide levels in their products remain below benchmarks.
Crispy farm’s modern and healthier production method allied with locally selected sweet potatoes presents the market a new generation of healthier, Crispy delicious snacks.
Crispy farm offers a healthier version of sweet potato crisps using vacuum fry method and rice bran oil. The potatoes are fried in a closed airtight contaner with controlled temperature between 80-99 Celsius. Our process eliminates trans fat production and acrylamide. Crispy farm modern and heathier production method combined with locally selected sweet potatoes presents the market a new generation of healthier, Crispy delicious snacks!