Vacuum frying is a process that is carried out under pressures well below atmospheric levels, preferably below 50 Torr (6.65 kPa). It is an effective means of reducing the oil content in fried foods while producing, for example, potato chips with the same texture and color of those fried in atmospheric conditions (Da Silva and Moreira, 2008; Garayo and Moreira, 2002); in addition, this process lowers acrylamide content (Granda et al., 2004) and enhances the product’s organoleptic and nutritional qualities (Da Silva and Moreira, 2008; Dueik et al., 2010; Nunes and Moreira, 2009; Shyu and Hwang, 2001).