Restaurant-Style Protein Tortilla Chips - Sea Salt

WHY WE MADE IT

Great chips should be easy to love, without the guilt or the compromise. When we couldn’t find a better‑for‑you, plant-based protein chip with balanced flavor and real crunch that could stand up to dipping, we made our own. Grab, dip, share, and enjoy ... no permission required.

Frequently Asked Questions

To achieve that craveable restaurant-style crunch we know (and absolutely love), we fry our chips using high-oleic sunflower oil. This allows us to balance flavor and texture for the ultimate protein chip experience.
Seed oils can be confusing, so this is a fair question.

Our protein tortilla chips use high‑oleic sunflower oil, a type of sunflower oil that’s naturally higher in monounsaturated fat — the same type of fat predominately found in olive oil and avocado oil — and lower in polyunsaturated fat than conventional sunflower oil.

Because of this fatty acid profile, high‑oleic sunflower oil is more heat‑stable, which helps maintain clean flavors and freshness during cooking.

Bottom line: it performs more like a stable, neutral cooking oil (such as olive or avocado oil) rather than traditional sunflower oil, which is why many brands choose it for frying and baking applications.
Honestly, we love avocado and olive oils, and we use them at home.

The challenge is they’re not always a fit for frying, flavor neutrality, or maintaining affordable product costs.

Olive oil burns at high heat and has a distinct flavor that can be overpowering. Avocado oil can handle heat but is significantly harder to consistently source for affordable, everyday snacks.

So, we chose high‑oleic sunflower oil for its neutral taste, heat stability, and fat profile, which allows us to achieve a delicious restaurant-style chip — all without cutting corners or overcomplicating things.
No, our protein tortilla chips are not formulated as a low carbohydrate snack. Our chips are meant to help you make simply better swaps for your traditional tortilla chips by adding plant-based protein to the mix.

To achieve that craveable restaurant-style crunch we know (and absolutely love), we fry our chips using high-oleic sunflower oil. This allows us to balance flavor and texture for the ultimate protein chip experience.
Honestly, we love avocado and olive oils, and we use them at home.

The challenge is they’re not always a fit for frying, flavor neutrality, or maintaining affordable product costs.

Olive oil burns at high heat and has a distinct flavor that can be overpowering. Avocado oil can handle heat but is significantly harder to consistently source for affordable, everyday snacks.

So, we chose high‑oleic sunflower oil for its neutral taste, heat stability, and fat profile, which allows us to achieve a delicious restaurant-style chip — all without cutting corners or overcomplicating things.

Seed oils can be confusing, so this is a fair question.

Our protein tortilla chips use high‑oleic sunflower oil, a type of sunflower oil that’s naturally higher in monounsaturated fat — the same type of fat predominately found in olive oil and avocado oil — and lower in polyunsaturated fat than conventional sunflower oil.

Because of this fatty acid profile, high‑oleic sunflower oil is more heat‑stable, which helps maintain clean flavors and freshness during cooking.

Bottom line: it performs more like a stable, neutral cooking oil (such as olive or avocado oil) rather than traditional sunflower oil, which is why many brands choose it for frying and baking applications.
No, our protein tortilla chips are not formulated as a low carbohydrate snack. Our chips are meant to help you make simply better swaps for your traditional tortilla chips by adding plant-based protein to the mix.