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Central to any good barbecue is time and patience. Our low and slow potato chip cooking method brings out all the subtle flavors in our BBQ spice. We invented a ‘low and slow’ cooking method for our coconut oil potato chips that allows the savory potato to work in harmony with the tangy but sweet spice blend we created for these chips.
- Non-GMO Project
- Made with Nutrient-Dense Coconut Oil
You won’t find a more heart-warming story than that of Jackson’s Honest Chips. Megan Remer and her husband, Scott, named their business after their son. It turns out that Jackson has a rare variant of an ultra-rare auto immune disease called Aicardi-Goutieres Syndrome (AGS) which has left him severely handicapped.
When he first got sick, at 3 years old, no one knew what was wrong. Specialists all over the country were stumped, and Megan was looking for anything that might help Jackson be more comfortable. So she started researching esoteric diets, remedies and anything that might help with his condition.
“We weren’t looking for a cure, we were simply trying to make his quality of life better,” Megan said. “We accomplished that by changing to a diet that was high in good fats and protein. Within two weeks we saw improvement… he slept through the night, began putting on a little weight, and his condition stabilized even more as the months went by.”
The diet was a meat-based formula for babies that consisted of homemade beef broth, beef liver, lactose, and healthy fats consisting of various oils all mixed together. It was from the book, “Nourishing Traditions” by Sally Fallon Morell.
“We let out a collective sigh of relief that we’d been holding for a long time,” Megan said. “Jackson is now 14, and still unable to sit, eat, or speak by himself. And even though his disability presents many challenges, we feel like we were able to stabilize his disease through a nutrient-rich diet, and that feels like a miracle to us.”
The details are complex, but the basic idea is that a high fat (ketogenic) diet full of medium chain triglycerides and saturated fats in coconut oil, cod liver oil and lard are, by definition, a low-inflammatory diet. And by lowering the overall consumption of carbs and replacing those with lauric acids in coconut oil, the Remers believe they disrupted the inflammatory process of Jackson’s disease.
Over time the Remers took what they learned about healthy fats and began to incorporate coconut oil, raw butter and lard into more of their family meals. Eventually, they started making their own “fat friendly” potato chips.
“We had never tried a proper potato chip fried in traditional oil,” Megan said. “We couldn’t believe the difference in flavor. The combination of light, almost sweet coconut oil, the earthy potato and the dash of sea salt made for a wonderful mix of savory, salty, and crunchy. They were an immediate hit with our family and friends.”
At Jackson’s they source potatoes and corn from family farmers they know and trust who use biodynamic, ultra-clean growing methods. They use only the highest grade organic coconut oil and unprocessed sea salt, for its many trace elements.
When cooked with their “low and slow method in organic coconut oil, the humble, utilitarian potato takes on a whole new depth. They also offer a variety of healthy, fat-friendly corn chips.
|Serving Size 1 oz about 13 chips (28g)|
|Servings per Container: about 5|
|Calories from Fat 80|
|Total Fat 9g||14%|
|Saturated Fat 7g||35%|
|Trans Fat 0g|
|Total Carbohydrate 16g||5%|
|Dietary Fiber <1g||4%|
|*Percent Daily Values are based on a 2,000 calorie diet.|
- Non-GMO potatoes
- organic coconut oil
- cane sugar
- tapioca maltodextrin
- tomato powder
- garlic powder
- onion powder
- yeast extract
- citric acid
- natural smoke flavor
- paprika extract
- rice concentrate