Breakthrough product alert! Do you love potato chips? Do you avoid vegetable oils? Jackson’s Honest Potato Chips are here to make your world happier and healthier. It’s a potato chip fried in coconut oil. Yes, you heard me right. These chips taste amazing — there’s no coconut flavor, just yummy heirloom potatoes kettle-fried in coconut oil, and dusted with sea salt. They taste like the best potato chips you ever had, except without the unhealthy oils. So go ahead, crunch crunch crunch.
Have you ever stood sadly in the potato chip aisle, looking longingly at all the chips fried in “healthy” canola, sunflower, and safflower oil? Do you love love love coconut oil for its hundreds of health benefits, and consume as much of it as possible?
Okay! Jackson’s Honest Potato Chips are here to make your world happier and healthier. It’s a potato chip fried in coconut oil. Yes, you heard me right.
These chips taste amazing — there’s no coconut flavor, just yummy heirloom potatoes kettle-fried in coconut oil, and dusted with sea salt. They taste like the best potato chips you ever had, except without the unhealthy oils. I’m not saying that these chips will make you lose weight and live forever, but they’re sure a healthier option than any other potato chip out there. So go ahead, crunch crunch crunch.Check out this video, for the Jackson’s Honest Chips story.
Non-GMO potatoes, organic coconut oil, sea salt
Coconut oil has been used by many cultures worldwide for thousands of years, and is well known for its many amazing properties. Coconut is so nutritious, its list of benefits reads like a patent medicine bottle. Many people eat several tablespoons of coconut oil daily, for the incredible host of benefits it confers. It’s full of health-boosting lauric acid and medium-chain triglycerides, and it’s been shown to
Our goal at Jackson’s Honest Potato Chips to bring the potato chip back to its humble and simple roots by using the finest potatoes available and kettle frying them by hand using coconut oil.
Why coconut oil? For starters it is nature’s most unique cooking oil: highly stable, full of ‘good’ medium chain triglycerides, and has the highest concentration of lauric acid of any oil. Coconut oil has been used for thousands of years by cultures around the world for its many health benefits. We use coconut oil because of the importance we place on the use of traditional, nourishing fats in our family’s diet.
But we also use it because it gives our chips the most unique flavor of any chips in the market. If you are tired of bland potato chips fried in polyunsaturated vegetable oils, try Jackson’s Honest Chips today. We promise they are unlike any chips you’ve ever had.
Wholesome, naturally gluten-free, and vegan: We hope you enjoy Jackson’s Honest Potato Chips as much as we enjoy making them.
From our kitchen to yours: honest in every way.
We started Jackson's Honest Chips based on our passion for providing healthy, great tasting potato chips for our four children. For years we were alternately flabbergasted and bemused by the breadth of snack foods that were fried in some unholy combination of highly processed and denatured polyunsaturated vegetable oils – aptly named frankenfats in Weston A. Price and Paleo circles. So we started making potato chips in our own kitchen using the healthiest frying oil we could find: coconut oil. Lo and behold, they tasted great, our kids loved them, and my husband and I knew that coconut oil was a far healthier fat to fry in than vegetable oils.
But we admit to starting Jackson's Honest Chips out of a good bit of idealism too. You see, the potato chip industry is a behemoth: almost $10 billion worth of potato chips are sold in the US annually. Since its invention in 1853, the potato chip has become a staple of the American diet, and it has ranked as the country’s number-one snack food for more than 50 years. Potato chips are eaten in 85 percent of U.S. households every three weeks. As you might imagine, multinational conglomerates account for the vast majority of those sales. The large manufacturers who have monopoly-like control of the supply and distribution chain in the potato chip industry seemed to us to be largely ignoring the demands from an increasingly educated and demanding consumer for healthier choices of snacks. The heavy use of pesticides, the genetically-modified potatoes, the factory farms, and the highly processed and denatured vegetable oils they use are the inputs into a computer-controlled manufacturing process in which potatoes never touch a human hand.
As concerned parents who follow a combination of Paleo, Weston Price, organic, local, and seasonal diets, we focus intensely on the types of fats our children consume. Our visits to various Whole Food Markets, Vitamin Cottage Natural Grocers, Trader Joe’s, Sunflower Markets, and myriad mom-and-pop health foods stores across the country over the last 10 years always ended in the frustration that we couldn’t find a potato chip fried in a healthy oil like coconut oil. Sure there were organic varieties; there were rippled, kettle, and root vegetable derivatives; there were dozens of different flavors too. And while the last decade or so has brought tremendous changes in potato chip flavors, brands, and varieties, the reality is that nearly every single manufacturer uses the same highly processed vegetable oils or vegetable oil blends to fry their potato chips: canola oil, sunflower oil, safflower oil, corn oil, soy oil, or cottonseed oil.
The potato chip industry abandoned highly saturated tropical oils in favor of polyunsaturated vegetable oils many decades ago. The reasons behind this are varied and complex. Economics, political influence, faulty nutritional science: all played an important role. But years of new evidence based on balanced nutritional science are implicating polyunsaturated vegetable oils as health antagonists when they are heated, pressed under high pressure, and oxidized by the modern vegetable oil manufacturing process. The most infamous polyunsaturated oil – ‘trans’ fats – being one derivative of the vegetable oil manufacturing process.
As you might imagine, lipid chemistry – the study of fats – is a highly complex science. But researchers and authors like Dr. Mary Enig, Gary Taubes, Dr. Bruce Fife and nearly the entire Paleo and Weston A. Price communities have come to the conclusion that healthy, traditional fats like lard, tallow, palm kernel oil and coconut oil are not at all the demons they are made out to be, that they constitute an important and, in certain respects, essential component of a healthy diet. And, further, that the overconsumption of polyunsaturated vegetable oils – particularly ‘omega 6’ oils – constitute a misunderstood health risk.
‘Eating is an agricultural act’; these are the words of Wendell Berry. The tag line on our bag reads: ‘From the field, the farmer, and the fryer…to you.’ And when we decided to see if we could sell coconut oil potato chips, we wanted to make sure that – at every step of the production process – we were doing what was right for the consumer, for the farmers, for the environment, for our suppliers, and our employees. So we source potatoes from small-scale family farmers that we know and trust who use organic or biodynamic methods on their farms and never use GMO varieties of vegetables. We source potatoes as close to our kitchens as possible so that we won’t waste fuel getting the potatoes to our kitchen. We purchase the highest grade organic, cold pressed coconut oil we can from companies that treat the soil and their workers fairly and that use traditional coconut oil extraction techniques. We use sea salt so that consumers can benefit from the many trace minerals that sea salt contains. Finally, we had our bags designed and produced right here in the U.S.
All of the above is a roundabout way of describing an ethos more than a company. We aren’t out to dominate the potato chip business – we will leave that to large multinational corporations that dominate the industry. Our goal is to make a great tasting potato chip in a healthy oil that respects the intelligence of our consumer and the efforts of our family farm suppliers. Enjoy.
We use coconut oil to fry our potato chips for a few reasons. (1) Because of its inherent stability when heated: it’s incredibly resistant to breakdown at the temperatures we fry our potatoes. (2) It is one of the most unique oils on earth: it is 93% saturated and contains nearly 50% lauric fatty acids, making it the most saturated oil in the world and the highest % of lauric acid of any oil. (3) Because frying in coconut oil makes our potato chips taste rich, aromatic, and deeply satisfying, unlike any other chip you have ever tried.
Once consumed, the fatty acid lauric acid is converted in digestion into monolaurin, a monoglyceride compound which studies have shown exhibits antiviral, antimicrobial, antiprotozoal and antifungal properties. It acts by disrupting the lipid membranes in organisms like fungi, bacteria and viruses, thereby destroying them. There is an extensive literature on the uniqueness and functionality of lauric acid in human diets.
We have searched for the last eight years for potato chips fried in coconut oil and have not been able to find them.
Existing manufacturers generally use the cheapest oils they can find because the potato chip industry is about economies of scale and commodity-type pricing. Read the back of almost any chip package and you will see most use some combination of vegetable oils. The leading manufacturer uses a combination of sunflower, corn, and canola oil. Even ‘natural’ brands use a combination of sunflower and sunflower oils to fry their chips, both of which contain high percentages of omega-6 fatty acids which break down both in the industrialized processing step and upon heating in frying potatoes.
Traditional frying oils are considered to be lard (from pigs), tallow (from ruminate animals), palm oil (from the Palm tree) and coconut oil from the Coconut tree. All of these oils are relatively easy to extract from their sources and generally these oils are highly saturated or monounsaturated with relatively little polyunsaturated content.
Heating vegetable oils to high temperatures (as in most commercial frying applications) creates numerous breakdown products some of which can be extremely antagonistic to human health. The basis for this is the presence of the many relatively unstable double bonds that polyunsaturated oils have between carbon atoms. For their part, saturated fats have far fewer of these ‘weak’ double bonds and thus are molecularly more stable when heated. The industrial extraction process for most vegetable and seed oils includes the application of high heats, high pressures, as well as deodorizing and bleaching of the resulting oil with solvents like hexane. Because the resulting oils are shelf stable (and cheap), they have made their way into almost every packaged, processed food on grocery store shelves. This is one of the reasons for instance that the average man, woman, and child in the US consumes more than a gallon of canola oil every single year. Most of the time it’s without even knowing it, as it’s embedded in the processed foods that people consume.