The life of a Frito-Lay potato or corn chip is a pretty simple one, and that's the way we like it. Because we start with farm grown ingredients, the less we do to them, the better they are.
It all starts in the rich soil of an American farm, like Black Gold Potato, in North Dakota. Black Gold's CEO, Gregg Halverson, takes great pride in being a third generation farmer and one of Frito-Lay's largest suppliers.
"Our potatoes are specifically grown to be Frito-Lay potato chips," says Gregg. "We have quality controls at each of our farms to make sure our potatoes are of the highest grade."
"We have quality controls at each of our farms to make sure our potatoes are of the highest grade " – Gregg Halverson, CEO, Black Gold Potato
Frito-Lay's standards for the quality of the corn and potatoes are among the highest in the food industry, so farmers like Gregg make sure that our ingredients are planted, grown and harvested with the utmost attention to detail and quality.
After Gregg's potatoes arrive at a nearby Frito-Lay plant, they're washed, peeled, cut into slices and rinsed to clear off any excess starch. Next, they're cooked in oils like sunflower oil, canola and/or corn oil, then sprinkled with salt or seasoning to become America’s favorite potato chips. It doesn't take much to make a simple snack taste great.