Where did I find these? Woodman's? At least my tasting happened this year and not last fall. Playing catch-up - slowly but surely.
This sampling happened last month.
Besides a different taste, is there something beyond gimmickry to frying in avocado oil? Is it healthier? Better for the environment? I guess it's not a seed oil which found themselves being demonized for reasons I do not comprehend not that long ago. Avocado oil isn't cheap so perhaps using it is supposed to give a "premium" vibe - chips for the well-heeled.
Here's the company's story, in brief.
Megan and Scott Reamer's son, Jackson, was diagnosed with an autoimmune disorder and they found that a high-fat diet rich in "premium fats" benefited him. Aha!
I also see here that it's a Wisconsin company. They're in Muskego, part of the greater Milwaukee area and I like to support my local chipsmitheries.
The camera on my phone auto-boosts brightness and either has a lousy auto-white balance or it f***s with color. I have turned off every photo enhancement setting I can find yet many photos, especially those with bright colors, end up slightly washed out. So apologies for the photo.
The chips were actually of a medium dark yellow not the near white you see above. There were some brown edges and minimal bubbles. They were cut thicklier than your normal chip. I was happy to catch a big vinegar aroma, so much so, in fact, that it hurt my nose. "A good portent," I thought to myself. Potato came next with oil trailing in third. Very odd. Oil is usually the primary smell. "Another good portent," I figured.
They were crunchy as I expected considering their thickness. Plus they were kettle cooked. I was surprised that the potato flavor was way out front with a nice sweet-earthy balance. Salt level seemed average while the vinegar tang was medium-light, a disappointment considering it was so prominent a smell and had caused me some mild olfactory distress.
My notes end with "Fine but needs more tang."
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