Every order now comes with FREE SHIPPING. rancherschips.com

I am not getting paid to boast about Rancher Chips. I love them. They are rich. You actually do get full. And they satisfy. I am going to finish off the rest of my bag right now.

Salt and vinegar is now available for preorder! Access the sale using the below link. rancherschips.com/products/p…

Buy Ranchers Chips. They’re cooked in Tallow. Tastes like chips from my childhood.

@RanchersChips Hello, my name is Tina and I am a subscription. Member of @RanchersChips potato chips. I get an order monthly and have been receiving them for several months now. I’m very pleased with the product. I actually enjoyed the umami flavor of the beef tallow and have been quite satisfied with the product. In my July order, I gave a bag of the chips to my sister, who was not fond of the beef tallow flavor, which is understandable. It’s an acquired taste, and well, we’ll leave that at that for that for now. When my order was coming up for a shipment on the 29th, which was a Saturday I emailed the owner to ask when it would be box and would it ship out the following Monday he in. He informed me at that time that they came up with a new recipe to add additional salt to the product, which didn’t bother me any because I like the product because it’s satisfies a certain craving assault for me. He informed me that the order would ship out on Monday and he’d make sure that the new product was in my package. I received the package and I tried a bag immediately and was so pleased with the additional salt, which wasn’t overwhelming however, it balanced the tallow so beautifully that it made it a perfect recipe. My notes to the chef, NO NOTES! It is perfect!! I will share a bag with my sister next month when I get my next order to see if she could tell the difference I urge everyone to try this product product as I believe it is so worth it and it just really does satisfy a craving that a lot of us yet, but are afraid to buy because of all the chemicals in the foods. It’s a joy when you could find something that is still pure and delicious and easily accessible. There are many subscription sizes and prices and they do offer several discount discounts at different times I want to thank Logan for your attention to detail and I appreciate everyone at ranchers chips who put out a fine product. You should be very proud kindest regards, Tina M.

The most impressive thing Lay’s can say about their chips is that they are “Made from real potatoes”. They’re fried in ultra processed seed oil and seasoned with low quality salt, but at least they use potatoes to make their potato chips, I guess.

Canadian orders will now ship from Ontario via Canada Post. Free shipping on all orders! 🇨🇦

We’ve been trying to develop a salt and vinegar flavor for months now. The challenge is that the vinegar needs to bind to a carrier such as maltodextrin or tapioca syrup to be a stable powder. We are working diligently to keep our ingredient label as clean as possible! Any advice is appreciated.

How it feels reading the ingredients on the back of most chip bags:

Just three ingredients. That's our whole menu!

I bought these ..the only problem is that I can't stop eating them ...They are so good .

Abducted for a good cause. 🛸

RT @RanchersChips: You don't need 15 ingredients to make a great chip. You need three. Potatoes. Beef tallow. Sea salt. A masterpiece…

These are ABSURDLY DELICIOUS!

RT @RanchersChips: They changed the recipe. We changed it back. Potatoes, Beef Tallow, and Sea Salt. That's it. Order yours today to Tas…

The US is facing a major cattle shortage: US cattle and calves inventory is down to ~85 million, the lowest since 1951, according to the USDA. The herd has shrunk by ~45 million from the 1975 peak of ~130 million and ~10 million since 2020. As a result, beef and veal prices rose +15% YoY in January, marking one of the fastest increases in the food basket. By comparison, chicken prices rose just +1.1%, while milk prices were roughly unchanged. At current herd levels, even if ranchers begin expanding, the new supply would not reach grocery shelves until 2028 at the earliest. The US cattle crisis is driving beef inflation to unprecedented levels.

Rapeseed has been grown for 4,000 years. The Romans burned it in lamps. Medieval Europeans used it for lamp oil. The industrial revolution used it to lubricate steam engines. It worked brilliantly: high heat tolerance, doesn't break down easily. Perfect for machinery. Toxic for humans. The problem: Rapeseed contains 50% erucic acid. This compound causes heart lesions in animals. Feed it to rats, their hearts develop fatty deposits and scarring. It also contains glucosinolates that suppress thyroid function. Your body actively rejects it as poison. 1970s: Canadian plant breeders develop a low-erucic variety. They need a new name because "rapeseed oil" has terrible marketing implications and everyone knows it's industrial lubricant. They call it "Canola" - Canadian Oil Low Acid. Marketing genius. Same plant, different branding. The new variety has less erucic acid. Still requires hexane extraction, high-heat processing, chemical deodorisation, and bleaching. Still oxidises rapidly. Still rich in omega-6 fats that promote inflammation. But now it sounds Canadian and wholesome rather than industrial and toxic. 1985: FDA grants GRAS status. "Generally Recognised As Safe." Canola goes from engine lubricant to cooking oil in one regulatory decision. Food manufacturers love it: cheaper than olive oil, neutral flavour, long shelf life. Restaurants use it in everything. Nobody questions why a crop bred for lubrication and literally named "rape" needed a complete rebrand to become food. If the product is good, why hide what it is? You don't see "beef" marketed as "friendly muscle tissue" because there's nothing to hide. Your fish and chips are fried in machine oil. The marketing worked.

1897: Soybeans arrive in America as ballast in ships returning from Asia. Sailors pack them in the hull for weight, dump them in ports. Farmers discover they fix nitrogen in soil, plant them as cover crops to enrich farmland, then plow them under. Nobody eats them. They're livestock feed at best. 1930s: Chemists figure out they can chemically extract oil from soybeans. The process requires hexane, a petroleum solvent. Heat to 150°C. More chemicals to degum. More heat to neutralise. Bleach to remove the brown colour. Deodorise under vacuum to remove the fishy smell. The oil oxidises instantly when exposed to air. It's rich in polyunsaturated fats that go rancid at room temperature. In nature, this is a protection mechanism: rancid oil deters animals from eating old seeds. We remove this defence with industrial processing, then eat it by the gallon. Post-WWII: The government needs uses for massive soybean surpluses. Industrial machinery retrofitted from wartime production can crack soybeans open at scale. We have technology looking for a market. Meat fats are portrayed as dangerous. Soybean oil becomes "heart-healthy." Today: Soybean oil is in everything. Mayonnaise, salad dressing, processed foods, restaurant fryers. Americans consume 60 pounds per year. It's in your digestive system right now unless you've been extraordinarily careful. Ship ballast became 20% of your caloric intake. Nobody asked if this was wise.