Vandy Crisps - Smokehouse BBQ

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!