To begin making vacuum-fried pumpkin, choose a fresh pumpkin and cut it into thin, even slices. The slices should next be dried out to remove moisture, either in a food dehydrator or a low-heat oven. Slices of dehydrated pumpkin should be placed inside a vacuum frying chamber that has been prepared and filled with edible oil. Reduce the pressure using a vacuum to cook the pumpkin at a lower temperature with less oil absorption. Slices should be fried till crispy. After cooling the pumpkin and draining any extra oil, season it as you like. To keep its flavor and crispy texture, package the vacuum-fried pumpkin in sealed containers.
