Boulder Canyon has humble beginnings as a craft kettle chip manufacturer started by two brothers, Don and Jay Poore, who had an idea for a better mouse trap. In this case, it was a potato chip that would fly in the face of convention to prove that consumers would be willing to pay a little more for an extraordinary snacking experience.
It was the early 1990’s and the Poore brothers had developed their own business engineering and servicing proprietary manufacturing equipment for the food industry. It was through this experience that they discovered a significantly better chip could be produced by a combination of a thicker cut chip, slightly higher cooking temperatures, lighter cooking oils and a shorter frying time.
Even the most casual snack fan can identify the unique crunch found in a Boulder Canyon chip. If you look closely you’ll see hundreds of tiny bubbles cooked across the face of our chips. This is a result of Don and Jay’s revolutionary kettle-cooking method pioneered in Boulder, Colorado back in 1994. Don and Jay weren’t out to build a business as much as they were simply trying to make the best potato chip the world had ever tasted. They would use premium American-grown potatoes and cook them in the small batch kettle process they had identified as optimal. They would use premium sunflower, safflower, olive and avocado oils that allowed for higher cooking temperatures. Not only that, but they would avoid inexpensive flavorings and instead choose only natural ingredients.
They would strive to make the best tasting potato chip that ever was, and they would figure out whether there was a market for it after the fact (spoiler alert: there is!).