About Vaca Chips

Seven years ago, I was the guy who didn’t care about what he ate. Fast food, drive-thru dinners, chips loaded with junk — I lived off it. But eventually, it caught up with me. I started feeling like crap, and I knew something had to change. That’s when I cleaned up my diet, got serious about my health, and never looked back. As I shifted to eating better — steak, fruit, whole foods — I started paying attention to ingredients. I’ve always loved chips and salsa, but I realized almost every chip on the shelf was fried in seed oils. Even the ones that marketed themselves as “healthy” still tasted bland and overly processed. I kept buying them anyway, but they never really hit. At the end of 2024, I decided to stop settling. I got to work on Vaca Chips. I spent months testing different tortilla styles, experimenting with cooking methods, and dialing in the exact type of beef tallow that gave the chip a rich, creamy finish. It became an obsession — making a chip that tasted like something you’d get at a legit taquería, but made with real ingredients and zero seed oils. Along the way, I brought in my friend Josh as a full-time partner. We both shares the same passion for bold food and clean ingredients from the start. Vaca Chips is the result of all of it — late nights in the kitchen, countless batches, and a mission to make a chip that actually lives up to the hype. We’re proud of what we’ve built. Thanks for being part of it. — Brian Gibb, Founder & CEORead their story