Modern Lard-Fried Chips: The Specialty Brands
Most large-scale potato chip manufacturers moved away from animal fats like lard and beef tallow in the latter half of the 20th century. However, the tradition has been preserved by smaller, often regional, or online-only producers who cater to a market seeking authentic, old-world flavors. These companies capitalize on the robust taste that comes from using traditional cooking fats.
Here are some examples of brands that produce potato chips cooked in lard or other animal fats:
- Grandma Utz Kettle-Style Potato Chips: As one of the most prominent examples, Grandma Utz chips are famously kettle-cooked in lard, delivering a deep, savory taste and an extra-crunchy texture. The brand highlights this traditional method as a key part of its heritage.
- Zerbe's Kettle Cooked Chips: Produced in Lancaster County, Pennsylvania, Zerbe's offers both regular and "Dark" chips that are cooked with pure lard instead of vegetable oil. This commitment to the old-fashioned method results in a noticeably richer flavor profile.
- Amos Miller Organic Farm: This farm provides kettle-style potato chips that are fried in lard with salt, emphasizing a natural and traditional approach to snack production.
- Rosie's Chips: While not using lard, Rosie's Chips is another noteworthy brand in this space, specializing in potato chips cooked in grass-fed beef tallow. They market their product as a healthier alternative to seed oil-based chips, appealing to a similar consumer base.
The Great Shift: Why Lard Fell Out of Favor
The move away from lard in mainstream potato chip production was influenced by a convergence of factors, primarily stemming from public perception, health concerns, and industrial efficiency.
The shift occurred due to:
- Changing Health Guidelines: In the mid-20th century, health authorities began to warn against saturated fats, linking them to an increased risk of heart disease. This led to a significant public push toward "heart-healthy" vegetable oils and away from traditional animal fats.
- Negative Publicity and Perception: Events like the publication of Upton Sinclair's novel The Jungle, which exposed unsanitary conditions in the meatpacking industry, contributed to a negative perception of animal products, including lard. Later, widespread marketing campaigns promoted vegetable shortenings and oils as modern, hygienic alternatives.
- Cost and Mass Production: The development of mass-produced vegetable oils, such as cottonseed, canola, and sunflower oil, provided a cheaper and more consistent alternative for large-scale manufacturers. This allowed companies to produce vast quantities of chips at a lower cost, which was financially advantageous.
- Increased Vegetarianism: The growing number of vegetarians and vegans also played a role in the market shift away from animal fats in snacks, leading companies to adopt vegetable-based ingredients to appeal to a wider consumer base.
Lard vs. Vegetable Oil: A Comparative Look
| Feature | Lard-Fried Chips (Traditional) | Vegetable Oil-Fried Chips (Mainstream) |
|---|---|---|
| Flavor | Rich, deep, and savory with a distinct "old-world" taste. | Cleaner, more neutral flavor profile, which can allow seasonings to stand out more. |
| Texture | Often results in a thicker, crunchier "kettle-cooked" texture due to traditional batch-frying methods. | Can vary from light and airy to crispy, depending on the specific oil and process. |
| Fat Content | High in saturated fats, historically considered unhealthy, though views are shifting. Contains no trans fat when unhydrogenated. | Can vary depending on the oil. Many contain polyunsaturated fats, which were once promoted as healthier. |
| Stability | High smoke point, making it excellent for high-heat frying. | Varies by oil type. Many seed oils have lower stability and can oxidize more easily. |
| Source | Animal fat, typically rendered pork fat. | Plant-derived, such as corn, canola, sunflower, or cottonseed. |
| Market | Niche, artisanal, and specialty markets. Often pricier due to smaller-batch production. | Dominates the global mass-market for snack foods. Generally more affordable and widely available. |
The Resurgence of Traditional Fats
In recent years, a small but significant shift has occurred, with chefs and home cooks rediscovering the culinary benefits of traditional fats. This is partly driven by a backlash against heavily processed foods and vegetable oils that have often been partially hydrogenated, which creates unhealthy trans fats. For many, the movement back to fats like lard and tallow represents a return to simpler, higher-quality ingredients. Brands like Rosie's Chips leverage this sentiment, highlighting the use of grass-fed tallow as a superior, natural ingredient.
This trend has created a viable market for smaller producers who can charge a premium for their products based on quality and tradition, rather than competing with mass-market pricing. These consumers are often more interested in the flavor and sourcing of their food than simply the lowest price.
How to Find Lard-Fried Chips
For those interested in finding which potato chips are cooked in lard, the search usually requires looking beyond the snack aisle of a standard supermarket. The most reliable method is to check the ingredient list on the packaging. Brands committed to this tradition will often advertise it prominently on their bags, as it is a key selling point for their target audience. Online searches for specific brands or terms like "kettle-cooked in lard" can yield results. Retailers specializing in natural, organic, or traditional foods are also good places to check.
Look for brands that:
- Mention "cooked in lard," "kettle-cooked in lard," or "fried in animal fat" on the packaging.
- Are produced by smaller, regional, or family-owned companies.
- Market their product based on traditional methods or heritage.
- Focus on simple, high-quality ingredients.
For an example of one such brand, you can explore the product offerings from Kauffman Orchards, a retailer that carries Zerbe's lard-cooked potato chips(https://kauffman.farm/zerbes-kettle-cooked-potato-chips-by-kauffman-orchards-home-style-cooked-with-lard-9-ounce-bag-9-ounce-bag-pack-of-3/).
Conclusion: The Endurance of a Classic Flavor
Despite being largely replaced by vegetable oils in mainstream manufacturing, the tradition of frying potato chips in lard continues to thrive in a niche market. Driven by consumer demand for authentic, rich flavor and a desire for less-processed ingredients, brands like Grandma Utz and Zerbe's maintain this classic method. For those nostalgic for a bygone taste or simply curious about the difference, seeking out these specialty products offers a savory journey back in snack food history. While no longer the norm, the persistence of these lard-cooked chips proves that for some, the traditional way remains the tastiest.
