Boulder Canyon Avocado Oil Potato Chips Sea Salt Description
Our path took us to the great outdoors. Our thick cut, kettle-cooked potato chips have a lot in common with nature - crisp, crunchy, bold, real, wherever your path takes you, bring Boulder Canyon with you.
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.