Why we bake our chips instead of frying them
Most "veggie chips" on shelves are just potato starch with vegetable powder dusted on top. We thought that was wild.
So we started baking actual kalabasa (squash) and pipino (cucumber) — thinly sliced, seasoned simply, baked until crispy. No deep fryer. No seed oils. No BS.
The result? Chips that taste like the real vegetable, with a crunch that hits different.
A few things we learned along the way:
Kalabasa caramelizes beautifully when baked — it gets naturally sweet and crispy without adding sugar
Pipino chips are surprisingly addictive — light, refreshing, and perfect with a squeeze of calamansi
Less processing = more flavor — turns out vegetables taste amazing when you don't deep fry the life out of them
We're three friends (Nash, Naomi & Paul) who got obsessed with making snacks we'd actually feel good about eating. NNP Snack Co. is the result.
If you're the type who reads nutrition labels and still wants something that actually tastes fire — we made this for you.