Appetizers
May 13, 2013
Potato chips with a twist are kettle-fried in coconut oil

potato chips.JPGThe Northern Plains Potato Growers Association tells us that the humble potato chip, "invented in 1853," is the No. 1 snack in the U.S.

Helping to maintain the chip's position is 10-month-old Jackson's Honest Potato Chips, made in Colorado from organic heirloom Yukon gold and German butterball potatoes sourced from small farms. The chips are kettle-fried in "organic cold-pressed coconut oil" and touched with sea salt. The use of coconut oil is an interesting twist on a traditional technique.

At its website and on the packaging, the company touts the benefits of coconut oil versus other oils, explaining the science of "fatty lauric acid" and "monolaurin." That aside, our panel of tasters found the chips darn good - dark and crunchy, curly instead of consistently flat, not too salty, and with a more substantial "body" and "mouth feel" than many other potato chips. A couple of tasters even said they could taste coconut in the background.

The problem is local availability. "We're trying to make inroads into small retail outlets and health food stores in the Sacramento area," said a spokeswoman.

Meanwhile, you can order the chips online at www.honestchips.com - three bags for $14.97, six bags for $29.94, 12 bags for $59.88.

Sacramento Bee photograph by Tim Reese

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