Why do you cook your chips low and slow?Updated 10 months ago

Traditional potato chips are cooked via a rapid, high-heat frying process. This releases damaging free radicals into the oil, which are then absorbed by the body. By cooking our chips low and slow, we maintain the stability and integrity of the oil’s healthy fats. It also allows us to keep more of the nutritional vlaue from the raw sweet potato in our product.That means a reduced amount of unwelcome free radicals—and a super taste and texture sensation!