Once upon a time in1980 Rusty, while dreaming of far away places, came up with a plan to make Maui Potato Chips on the mainland. Six months later, Rusty was manufacturing Rusty’s Island Chips in his own little kitchen in Costa Mesa, Ca.
We slice our fresh Bakersfield potatoes by hand one at a time in a small vegetable slicer. Then we slow cook the unprocessed slices in expeller-pressed safflower oil. After slow cooking the slices we remove them from this very fine and expensive oil and gently salt our chips with French Mediterranean sun-dried evaporated sea salt. Each bag is then hand filled and weighed one bag at a time. Then sealed all by hand. We don’t even own a conveyor belt.
What a chip! One bite and you will know what a Rusty's chip is all about. Rusty’s chips are very low in fat, with no trans fats, and no saturated fat. They are also low in calories and low in salt; we don’t feel that we have to make our chips salty to have them taste great.
Unlike other chip makers, that blanch and wash the slice before cooking to remove the starch and sugars from the slice before cooking to achieve a uniform white color, we just slice and cook. So our chips are subject to all that mother nature puts in her potatoes, that is why the color always varies. Dark chips in the winter when the sugar content is at it’s peak and golden brown in the summer. The darks have a nuttier flavor and the goldens have a buttery taste. Rusty’s chips are truly an all natural product.