A conversational YouTube video (Ben Greenfield, Jan 3, 2025) exploring how to make seed oil-free chips. The speakers note that fats can be obtained naturally (e.g., avocados, palm, animal fat) and then focus on chips' three main components—carbohydrate, frying oil, and seasonings—and discuss traditional preparation methods such as nixtamalization to improve corn digestibility and product quality.
The thing I don't understand here is that there are foods that if you want to eat fat, if you want to consume any sort of fat, whether it be animal or plant based fat, there are naturally occurring, easy to obtain ways to get that fat. Like avocados, palm, like you can, you can press the fat out of these things, sometimes with your hands, other times like a simple mechanical press. Obviously animal fat is like straight out of the animal. You have to do anything to it. There are some new ways that chips are being made that I do want to dive into and I want to know what goes into these actual bags. Because I think you're kind of like the mastermind behind this seed oil free chip project.
Chips have three main ingredients. There's a carbohydrate, there's an oil they're fried in, and there's whatever seasonings you have, salt, peppers, whatever. Like you mentioned, you know, you want organic angiomo corn. As for tortilla chip, for example, all that's great. Nixtamalize it. Nixtamalization is the ancient Mesoamerican practice of boiling corn with limestone, basically which makes it more digestible. It's similar to how you might soak nuts or sourdough ferment wheat to make bread.
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