Questions?
This should cover it.
Why are the chips so dark?
There are two reasons for this. First, our potatoes. We use Russet Burbank potatoes grown in northern Maine, which naturally produce darker chips that vary in color from harvest to harvest.
Second, we don’t blanch our potatoes before frying. Blanching reduces some of the potato’s natural starches and sugars, resulting in a paler chip. We skip that step to keep as much of the potato’s natural flavor as possible.
How do you get them so crunchy?
We use naturally dense potatoes from Maine, slice them about twice as thick as your average chip, and kettle cook them in small batches. It takes a little more time and patience, but that unmistakable crunch is worth it.
Why is every chip so different?
No two chips are ever the same. That's not a flaw. It’s the sign of a real potato. Our potatoes grow in all shapes and sizes, and we don’t try to make them uniform. Some are darker, some lighter, some bigger, some with a mark or a little skin showing. All of it is part of each chip’s natural flavor and character. And that’s exactly how we like it.
Where do your potatoes come from?
Aroostook County, Maine. We’re picky about our potatoes, and proud of it. You can learn more about them here.
What oil do you cook with?
Pure canola oil. Never any blended oils.
Where can I buy them?
Find a store near you, right here on our website.
Something’s wrong with my bag. What now?
We never wanna let you down. If something isn’t right, reach out here.
Note: If you have it, make sure to include the lot code from the top right corner of your bag.