A self-professed fast-food addict, Brian did a 180 when he decided to take control of his health. Vowing to prioritize wellness but reluctant to give up his preferred snack of chips and salsa, he searched for a junk-free and minimally processed tortilla chip with little success.
Brian spent months developing a better chip—one made with simple, high-quality components and clean nutritional benefits. Kettle-cooked in small batches, Vaca Chips are made with three simple ingredients: organic corn, Redmond Real salt, and beef tallow.
Rediscovering the traditional method of cooking with animal fat instead of processed seed oils, Brian landed on beef tallow, a source of healthy, stable fats and fat-soluble vitamins (A, D, E, and K), making it a good fit for a real food lifestyle. Beef tallow’s high heat stability naturally improves food texture, ensuring that chips bubble and blister, delivering that crisp and satisfying crunch. It also adds a subtle, savory flavor with an underlying buttery richness not found in conventional chips. This intentional sourcing and preparation elevate the humble tortilla chip from a junk food indulgence to a guilt-free pleasure.
Affectionately referred to as the “herd,” Vaca Chips boast a fan base of health-conscious consumers who seek clean, wholesome snacks and a back-to-basics approach to production. Vaca Chips are pure, unprocessed, and full of complex flavor—elevating an old snack classic into a newfound favorite.
Recently, we caught up with Brian to learn more about his journey and hear his advice for fellow entrepreneurs.
1. Why did you start Vaca Chips?
I started Vaca Chips because I became obsessed with the animal-based way of eating—lots of steak, fruit, and healthy animal fats like tallow and butter. At the same time, I’ve always loved chips and salsa since I was a kid. When I went looking for tortilla chips fried in tallow, there weren’t any great options on the market. I saw an opportunity to create something fun, better tasting, and healthier than what existed—and that’s how Vaca Chips was born.
2. What obstacles did you face along the way?
We faced many obstacles along the way—that’s what entrepreneurship is all about. From navigating food permitting and licensing, learning social media and DTC from scratch, and eventually making the tough decision to quit our jobs. On top of that, a lot of people doubted the business and the idea, advising me not to take the risk. Each obstacle we faced just made us sharper at solving problems and more committed to the vision.
3. What lessons do you have for other entrepreneurs?
Anything is possible if you don’t give up. The most important thing is to believe in yourself and your vision—even when others don’t. Most people are risk-averse, so their advice is usually to play it safe. But as an entrepreneur, you have to get comfortable taking chances and doing what no one else is willing to do. That’s where the magic happens.
4. What’s on the horizon for Vaca Chips?
We’re expanding beyond our first flavor into new varieties and new snack formats—all centered around beef tallow as the fat source. Tallow has endless potential in the snack space, and we’re excited to keep innovating and creating products people can feel good about eating.
5. How do you keep work/life balance? What drives or inspires you?
In the beginning, there really is no balance—I don’t get days off anymore. But the trade-off is that I get to wake up every day and build something I’m truly passionate about. That passion is what drives me, and I wouldn’t trade it for anything.
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