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Folded Kettle Cooked Chips

The good ones. Rounded up.

The chip you dig to the bottom of the bag for. We made an entire bag of her.

  • Every chip folded
  • No flats, ever
  • Made with avocado oil
  • 3 ingredients, that’s it

First-batch boxes

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Guess where Cowgirl Crunch lands next. Or just type your zip.

The folded one vs. the rest of the bag

Feature Cowgirl Crunch A regular bag
Folded chips per bag All of them 3 or 4 if you’re lucky
Crunch Engineered. Double-layer. Roll the dice
Flats Zero. Donated, never sold. Most of the bag
Oil 100% avocado Whatever’s cheapest
Inspected by hand Every bag

Loud. Like it oughta be.

A folded chip is two layers of kettle-cooked potato pressed into one. Twice the wall, twice the shatter — a crunch you hear in the next room and feel in your molars.

Close-up of a single folded kettle chip: sea salt crystals on top, the fold running through the middle, kettle blisters on the shell sea salt, just right the fold = double crunch kettle-blistered in avocado oil

Three ingredients. Zero fine print.

01 — THE POTATO

Sliced to fold.

Every slice is cut to the exact thickness that makes the fold work — sturdy enough to double over into that deep crunch, never too hard, never too soft. Then it’s kettle-cooked until it blisters and bronzes.

A burlap sack of potatoes with fresh slices and kettle chips on a wood table

02 — THE AVOCADO OIL

The permission slip, not the pitch.

100% avocado oil, nothing else — and we kettle-cook it low and slow, at temperatures the oil stays happy at, so it never breaks down into the inflammatory stuff overheated frying oils turn into. We’re not calling a chip a health food. We’re just making sure you never negotiate with yourself before the second handful.

Avocado oil streaming from a squeezed avocado half into a glass bowl

03 — THE SEA SALT

Level 2 of 4. On purpose.

Premium rock salt, measured — never dumped. We taste-test chips from every batch to keep the level honest. If your lips sting after a bag, somebody over-salted to hide a flat, thin chip. Not our problem anymore.

Pyramid crystals of premium rock salt between two fingers

Questions, answered honestly

Wait — every chip is folded? How?

By hand. Really. That’s the whole company. We slice each potato to just the right thickness, kettle-cook, and then a human being folds each chip and inspects each bag. It does not scale gracefully. That’s sort of the point.

What’s a Cowgirl Crunch?

The folded one. The thick, doubled-over chip you dig through a normal bag hoping to find. We named it, then we built an entire bag out of nothing else.

When can I get them?

Batch 1 sold out. Batch 2 is up for preorder right now, no charge today: complete one and you’re first in line, with $10 off. Join The Roundup and you’ll hear the ship date before anyone else.

Do you ship?

Nationwide, yes. Batch 1 sold out faster than we expected. Batch 2 ships next: preorder above for first dibs. Retail is in the works too, so drop your zip in the store finder and you’ll know the moment we land near you.

Why avocado oil?

Because it’s the best-tasting oil we tested and the one we feel best about eating a lot of — especially kettle-cooked low and slow, so the oil never overheats and breaks down. It costs more. The chip is worth it, and honestly, so are you.

What happens to the flats?

They get donated, never bagged. Every flat chip from every batch goes to local shelters and food-rescue programs around Austin — so nothing we cook ever goes to waste. They didn’t make the fold, but they still make someone’s day.

Join The Roundup

  • $10 off your first order
  • The day nationwide ordering opens — in your inbox first
  • Where retail lands first (maybe your city)
  • The occasional folded-chip meme. Never spam.