Vandy Crisps - Smokehouse
Vandy Crisps - Smokehouse
By Ancient Crunch
The great American snack combined with the most classic American seasoning: Vandy Smokehouse is our take on the rich, smoky flavors of Carolina and Texas barbecue, made with only real, pure ingredients from organic (or better) farms.
The star ingredient is smoked pimenton paprika from the Extremadura region of central Spain- Bittersweet red peppers that the region is famed for, smoked and slowly dried over oak coals…
Organic chipotle chiles, royal cinnamon, mesquite smoked salt and smoked black pepper lend subtle notes of spice, balanced by a mild sweetness from regenerative organic brown sugar.
New England meets the South, with a Spanish twist, on a crispy tallow-fried potato chip. No seed oils, pesticides, GMOs or artificial ingredients, ever.
This is a limited drop only so try them while you can! They won’t be available full-time til next year when we get more supplies.
*Note: Vandy Expected Shipping: Original (10 biz days) / Smokehouse (2-3 weeks)*
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Shipping Policy
Free shipping on orders of $75 or more to the lower 48 states.
How long til I get my Vandy?
Vandy Expected Shipping: Original (10 biz days) / Smokehouse (2-3 weeks)
Depending on the shipping method and location, it can take 1-5 days from the ship date to arrive at your door.
Return Policy
We can't offer returns on food items, but send us an email if something's gone wrong and we'll make it right.
Are there any flavors?
Yes! We just launched Vandy Smokehouse - stay tuned for more flavors soon.
Where are they made?
We make Vandy by hand out of our owned-and-operated facility not far from New York. The same place where MASA is made!
A chip for people with taste
Both delicious and seed oil free.
Have your chip and crunch it too.
Almost all potatoes in America are doused in pesticides and sprayed with a gas called CIPC (aka chlorproham), which keeps them "fresh" for longer but is so toxic it's banned in Europe.
Additionally, most potato varieties you can find at the store are not fit for frying. Due to the starch profile, they get brown instead of crispy, which causes the buildup of acrolein and other oxidative chemicals.
Since potatoes that are fit for frying are not commonly grown, it took a long time to find a farmer who could grow the right potatoes, and do so according to our exacting standards of natural farming.
While this batch of potatoes is not certified organic (a costly and time intensive process for small farmers), they are grown in conformance with such methods, and we are working with our farmer to get our potatoes certified by the time autumn comes around.
But they are the same potatoes, same farmer, and same methods-- just not yet certified organic.
There are many oils you could make chips with, but only one option stands above the rest: grass fed beef tallow.
We use tallow because it's delicious, non-inflammatory and full of fat soluble vitamins. Traditionally used by the best chefs for 100s of years, it is completely natural and unprocessed.
Surprisingly, it's also far less greasy than any plant oil--no grease-covered knuckles after a bag of Vandy for you.
All this makes for a chip unlike any you've ever eaten-- even if you've had your fair share of the chip section.
Trite as it is, they simply don't make em like they used to. Until now, that is.
We're the folks behind MASA, the first ever tallow-fried tortilla chip (at least, first in 70+ years).
Since day one, our customers have asked us to make a potato chip in a similar style. Finally, we're proud to be bringing dignity back to this Great American Snack.
We hope you enjoy!