Real talk about real chips. Ingredients, cooking, and the seed oil free movement.
July 21, 2026
By Sydney Panagos, Co-founder of TIPS How to Spot Seed Oils on Any Label in 10 Seconds I flip every bag over now. Standing in the snack aisle, I turn the package around and r...
Read MoreJuly 07, 2026
By Sydney Panagos, Co-founder of TIPS What's Actually in Beef Tallow? The first time someone asked me what's actually in the beef tallow we fry our chips in, I realized "rendered beef fat"...
Read MoreJune 25, 2026
By Sydney Panagos, Co-founder of TIPS Chip Does Tallow Actually Hold Up When You Fry In It? The question I hear most about our chips is some version of: sure, tallow tastes g...
Read MoreMay 25, 2026
What the 2013 Ramsden re-analysis of the Sydney Diet Heart Study found about cholesterol versus mortality — and what changed in our kitchen after reading it.
Read MoreMay 20, 2026
What the 2015 Guyenet and Carlson review of 37 adipose-tissue studies found about linoleic acid accumulation, and what changed in our kitchen after reading it.
Read MoreMay 12, 2026
Beef tallow chips are kettle-cooked in real rendered beef fat — the same fat McDonald's used until 1990. Discover what beef tallow is, why it's making a comeback, and why TIPS makes the crispiest t...
Read MoreMay 12, 2026
Seed oil free chips are growing fast — and for good reason. Discover what seed oils are, why ingredient-conscious snackers are avoiding them, and how TIPS beef tallow chips deliver the crunch you w...
Read MoreMay 12, 2026
Beef tallow vs seed oil — what's actually different? We break down the science of cooking fats, how to read chip ingredient labels, and why TIPS chose tallow over every other option.
Read MoreMay 12, 2026
In 1909, the average American consumed less than 10 grams of soybean oil per year. By 1999, that number was over 11 kilograms. We traced the history — from Crisco in 1911 to the research catching u...
Read MoreMay 11, 2026
What the 2015 De Souza meta-analysis of 73 saturated-fat studies actually found, and what changed in our kitchen after reading it. By Sydney Panagos, Co-founder of TIPS Chip.
Read MoreApril 25, 2026
The Diet-Heart Trial That Sat in a Basement for 40 Years In April 2016, the BMJ published a study most people have never heard of, even though it ran for five years, randomized 9,423 adults, and a...
Read MoreApril 13, 2026
The omega-6 to omega-3 ratio is the proportion of two essential polyunsaturated fats in your diet. In evolutionary terms, researchers estimate humans ate them at roughly 1:1 for most of our history...
Read MoreMarch 30, 2026
Every bag of conventional potato chips starts in a vat of seed oil heated to around 180°C. What happens to that oil — chemically — in the minutes it takes to fry a batch? Four peer-reviewed...
Read MoreMarch 26, 2026
Beef tallow and avocado oil both skip seed oils — but they're not the same. Here's what the research says about frying stability, purity, omega-6 load, and flavor.
Read MoreMarch 23, 2026
Choosing between tallow chips and regular seed oil chips? Here's an honest, side-by-side breakdown to help you decide. The Ingredient Difference Most potato chips on store shelves are fried in s...
Read MoreMarch 23, 2026
If you've been paying attention to the food world lately, you've noticed something: beef tallow is back. After decades of being replaced by cheaper seed oils (canola, soybean, sunflower), tallo...
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