greatness or greasiness?
every potato travels toward its destiny. but life as a spud can be unpredictable.
most get fried
too many potatoes are forced into the fryer - the most barbaric of endings - only to become a greasy chip.
but there's a better way
we keep our potatoes out of the deep fryer. instead, we heat them in a pressurized chamber and then quickly release them. their first breath of fresh air is a... POP
healthier, lighter, & more potato-y
we give our un-fried chips a dash of the good high oleic oils. then we massage them with our favorite spices and seasonings - voila! a chip that has all the flavour, and half the fat.
we pop other stuff too
we're not just setting potatoes free; we're saving veggies and corn from a greasy end, too. give our popped corn and veggies a try. you'll eat 'em by the bagful!
we're popping up everywhere
in fact, popchips are taking over your neighborhood. where can you pop in and grab a bag?