Three bags of our first production batch, hand-dressed in harissa. Limited to the first 50 people who want to taste it.
We will be in touch when your sample is ready to ship.
Not a chip, not a jerky. A root vegetable transformed into something with a texture nobody else has figured out how to make.
Uniform thickness is the difference between done chips and burnt chips. We cut across the grain of the tuber to maximize surface area.
Draws out surface starch and firms the structure. Improves both shelf stability and the way it holds seasoning.
Dehydrator with fan circulation. Slices reach a leathery state — bendable, not brittle. Residual moisture stays in the interior.
Convection oven. Drives moisture out of the core. Creates the Maillard reaction — golden color, nutty flavor, crisp interior.
2–3% by weight, tossed once, cooled to room temp before bagging. Trapped heat reabsorbs moisture — we don't rush this step.
Batch 01 — May 2026. This is our first production run. We made 3 bags. That's the entire MVP. Your feedback shapes everything that comes next.