We fry our chips in beef tallow because it is a naturally stable cooking fat with a high smoke point around 400°F, so it holds up to high heat without breaking down the way many vegetable and seed oils do. Tallow also contains a mix of saturated and monounsaturated fats, including stearic acid and fat soluble vitamins like A, D, E, and K, as well as CLA and other beneficial fatty acids. That combination gives Fat Thins their rich flavor and crispy texture while aligning with a more traditional, real food approach to frying.
