Boulder Canyon Avocado Oil Potato Chips Sea Salt Description
Deliciously simple. Naturally better.
Inspired by the carved canyons outside our hometown, these wavy canyon-cut chips are cooked in pure avocado oil for a uniquely subtle, buttery flavor. Thickly cut and satisfyingly crunchy, your favorite dip will be asking for more. Made with premium American grown potatoes, they’re kettle cooked in small batches and seasoned to perfections. Open and enjoy!
GMOs, trans fat, cholesterol, MSG, gluten.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 1 oz 28 g About 14 Chips
Servings per Container: About 5.5
|Amount Per Serving||% Daily Value|
|Total Fat||9 g||12%|
| Saturated Fat||0 g|
| Trans Fat||0 g|
| Polyunsaturated Fat||1 g|
| Monounsaturated Fat||6 g|
|Total Carbohydrate||16 g||6%|
| Dietary Fiber||1 g||4%|
| Sugars||0 g|
|Vitamin D||0 mg||0%|
Other Ingredients: Potatoes, avocado oil, sea salt.
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Spicy Baked Sunchoke Chips
Once you make sunchoke chips at home, you’ll want to pass on unhealthy prepackaged potato chips from the store. Sunchokes have naturally nutty and sweet tones, but a little bit of salt, pepper and chili powder gives them an irresistible taste with a kick. Go ahead and pre-heat your oven, you’re in for a delicious, better-for-you snack! The hardest part of this recipe will be sharing.
10-12 sunchokes, washed/sliced into 1/4" chips
1-1/2 Tbsp. avocado oil
Freshly ground black pepper
Pinch of pink salt
Chili powder, to taste
1 Tbsp. dried rosemary (optional)
- Pre-heat oven to 400 degrees F.
- In medium bowl, toss together all ingredients.
- On baking sheet, spread chips evenly.
- Bake 12-15 minutes, flip, then bake another 10-12 minutes.