Just what IS a popchip anyway? Too many potatoes are forced into the fryer - the most barbaric of endings - only to become a greasy chip. We keep our potatoes out of the deep fryer. Instead, we heat them in a pressurized chamber and then quickly release them. Their first breath of fresh air is a. POP! We give our un-fried chips a dash of the good high oleic oils. Then we massage them with our favorite spices and seasonings - voila! A chip that has all the flavor, and half the fat.