Ghips
The Golden Standard.
Notes on ghee, flavor, and eating different — from the Ghips kitchen.
The Avocado Oil Chip Problem: What a UC Davis Study Found in 93% of Bags
A new UC Davis study found 93% of avocado-oil chips failed authenticity testing — and a law firm is already investigating. Here’s what it...
Ghee vs. Avocado Oil: What's the Difference in a Potato Chip?
Avocado oil is neutral. Ghee tastes like browned butter. How the two most popular seed-oil alternatives compare when the food is a potato...
Ghee vs. Tallow: Which Fat Makes the Better Potato Chip?
Tallow chips taste beefy. Ghee chips taste like browned butter — and stay vegetarian. An honest comparison of the two traditional frying ...
The Churro Chip: How Our Weirdest Idea Became Our Bestseller
A churro in chip form: organic sugar, ceylon cinnamon, and grass-fed ghee. How our strangest experiment became the flavor that outsells e...
Why We'll Never Fry In Seed Oils
Ghips are potato chips made without seed oils — fried in grass-fed ghee instead. Here's why we made that choice, and what it means for fl...
What Is Ghee? (And Why We Fry Potato Chips In It)
A plain-English guide to clarified butter — how it's made, why chefs love it for high heat, and why we fry America's first ghee potato ch...
