Beyond the Potato: Why Your Next Favorite Chip is Made from Corn and Tapioca

Let’s be honest: America loves its potato chips. They are the undisputed kings of the snack aisle, the default side for our sandwiches, and the staple of every Super Bowl party. The crunchy, salty satisfaction is undeniable.

But what if there was a chip that could deliver everything you love about that experience—the crunch, the flavor, the snackability—while actually doing it better?

Enter the dynamic duo of the snack world: Tapioca and Corn Starch Chips.

For too long, these crispy contenders have been hiding in plain sight, often overshadowed by their starchy cousins. But as we become more curious about our food and what it can offer, it’s time to give these chips the spotlight they deserve. Here is why tapioca and corn starch chips aren't just an alternative to potato chips—they might just be an upgrade.

1. The Crunch Heard 'Round the World

Let’s start with the most important job of any chip: the texture. Have you ever noticed how a potato chip can sometimes be a little dense, or even slightly chewy?

Tapioca starch is a game-changer. Known for its incredible "expansion power," it creates a chip that is light, airy, and shatteringly crisp. This isn't just a crunch; it's an experience. It’s the kind of satisfying snap that makes you close your eyes for a second and just listen. If you're a texture eater, once you go tapioca, it's hard to go back.

2. A Flavor Canvas, Not a Flavor Competitor

Potatoes have a distinct, earthy taste. While delicious, it means the chip is always competing with your seasoning.

Tapioca, on the other hand, is neutral. It’s a blank canvas. This means when you bite into a chip made with tapioca and corn starch, you're tasting exactly what the chef intended. That burst of tangy BBQ? That’s 100% BBQ. The slow burn of habanero lime? Pure, unadulterated heat and citrus. The chip itself steps aside and lets the flavor do the talking, delivering a cleaner, more intense taste with every single crunch.

3. The "Better-for-You" Bonus (Yes, Really)

Now, let's be clear: a chip is a chip. It's a delicious snack, not a health food. But if you're going to snack, why not snack smarter? Tapioca and corn starch chips offer a few genuine advantages that align perfectly with how we want to eat today.

• Naturally Gluten-Free: In a world where "gluten-free" often requires complicated recipes and substitutes, tapioca and corn are naturally free from gluten. It’s a simple, inherent quality that makes them a welcome option for anyone avoiding wheat.

• Lighter on the Grease: Recent food science has shown that adding corn starch to a chip's recipe can actually reduce the amount of oil it absorbs during frying—by as much as 13%! This often results in a chip that is lower in fat and calories than standard potato crisps, without sacrificing an ounce of flavor.

• Non-GMO by Nature: Both corn and tapioca (derived from the cassava root) are available as non-GMO ingredients, appealing to those who want transparency and simplicity in their food.

4. A Snack with a Story

Finally, potato chips are, well, potato chips. They’re a classic. But tapioca chips? They have a passport.

Known as kripik singkong in Indonesia or a beloved street snack in South India and Sri Lanka, tapioca chips are rooted in a rich, global tradition. When you open a bag, you’re not just snacking; you're participating in a culinary tradition that spans the globe. In an age where we crave authenticity and connection to our food, that story matters.

Product of Philippines

Net weight: 145g