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Fruits are one of the horticultural commodities that have high economic value and have the opportunity to be exported. Fruit products in Indonesia are generally consumed in the condition fresh fruit and verry little processed into processed food. Because fruits are seasonal and perishable after being harvested, the selling price of the product has decreased significantly during the harvest season. One alternative to increase save time and fruit utilization is by processing fruits into chips. Fruit chips are a healthy snack because contains high fiber . Processing of fruit chips can be done using ordinary frying with dyeing on cooking oil at atmospheric pressure (deep frying) or with a frying pan at low pressure (vacuum frying). The results of testing the salak chips frying using a vacuum frying machine with a capacity of 5 kg, obtained the following characteristics: before the chips are dipped in cooking oil, the temperature of the frying tube will rise slowly until it reaches the maximum temperature of frying 900 C but the temperature on the vacuum pipe will remain at room temperature of 270 C, after salak chips are dipped in cooking oil the temperature will decrease then it will rise to the maximum temperature of the frying pan is 900 C while the temperature of the vacuum pipe will increase until it reaches the maximum temperature of the frying pan is 900C but along with the longer frying time and the more depleted water content will be obtained value is 270 C and the salak chips ready in 90 minutes.