Fabeato Chettinadu Masala Okra Chips
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Fabeato Chettinadu Masala Okra Chips
Fabeato Chettinadu Masala Okra Chips are a savory and health-conscious snack that transforms the humble ladyfinger into a gourmet experience. Utilizing advanced vacuum-frying technology, these chips retain the natural nutrients and vibrant color of fresh okra while significantly reducing oil absorption compared to traditional deep-frying methods. Infused with a bold blend of traditional Chettinad spices, they offer an authentic South Indian flavor profile that is both spicy and aromatic. These chips provide a satisfyingly crispy texture without the stickiness often associated with fresh okra, making them an ideal guilt-free snack for those looking for a nutritious alternative to processed potato chips.
Key Features
- Vacuum Fried Technology: Processed with significantly less oil (up to 50% less) than standard fried snacks, ensuring a lighter and crunchier texture.
- Dietary Friendly: These chips are 100% gluten-free, trans-fat-free, and contain zero cholesterol, making them suitable for health-conscious consumers.
- Nutrient Dense: A rich source of dietary fiber and plant-based protein, with no added artificial colors, MSG, or synthetic preservatives.
Key Ingredients
- Fresh Okra: Made from 100% natural, hand-selected ladyfingers (Bhindi) to ensure high quality and nutritional value.
- Sunflower Oil: Used in the vacuum-frying process to maintain a clean taste and heart-healthy profile.
- Chettinad Spice Blend: A traditional mix of aromatic spices, iodized salt, and dehydrated vegetables (garlic and onion) for an authentic flavor.
Shelf Life
- Please refer to the packaging for specific shelf life information.
Legal Disclaimer: The product is guaranteed to be 100% genuine. Product images are for illustrative purposes only. Images/packaging/ labels may vary from time to time due to changes made by the manufacturer's manufacturing batch and location. The product description is for information purposes only and may contain additional ingredients.
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