


Chips cooked the way they used to be.
Before seed oils took over the snack aisle, chips were fried in beef tallow. We went back to that. Tallow gives a richer, cleaner crunch, and we cook in small batches so every bag tastes fresh. The new flavors start from the same chip.
What's different
| Fat Thins | Typical bagged chips | |
|---|---|---|
| Frying fat | 100% beef tallow | Seed oils (canola, sunflower, soybean) |
| Flavoring | No maltodextrin, no natural or artificial flavors | Often maltodextrin and "natural flavors" |
| How it's made | Small batches | Mass production |
Questions
What's beef tallow?
Beef tallow is rendered beef fat. It's what fries were cooked in before restaurants switched to seed oils. It holds up to high heat and gives the chips a rich, crisp crunch. They don't taste like beef, just like a really good potato chip.
What are maltodextrin and natural flavors, and why do you avoid them?
Maltodextrin is a starch-derived powder, usually made from corn, that provides an inexpensive way to bulk up seasoning blends and carry flavors. “Natural flavors” is a broad label term that doesn’t tell you exactly which flavoring ingredients are being used.
We take a different approach. Our flavor comes from ingredients like tomato, paprika, onion, garlic, vinegar and salt. Where our seasonings need a carrier, we use tapioca solids and tapioca syrup solids instead of maltodextrin. They cost us more, but that’s a choice we’re happy to make.
We put thought into what goes in each bag, and we want you to see it in the ingredient list.
Why do they cost more than grocery store chips?
Beef tallow costs more than seed oil, and we cook in small batches. You're paying for the ingredients.
How does the 30-day guarantee work?
If you don't love them, contact support@fatthins.com within 30 days of your order and we'll make it right.