Did you know that almost 40% of a potato chip is FAT? That's why Graza fried them in the good stuff: their Extra Virgin Olive Oil. These chips are fried for a longer time at a lower temperature so the potatoes can soak up every bit of Graza's small-batch Picual olive oil. Then they're perfectly salted, finished with flaky salt from the 6,000 year old Añana salt flats.