I started Christie's after working in restaurants for years, including time in a two-Michelin-star restaurant, before moving into food manufacturing. The idea for the brand came from a conversation with a vegan friend of mine, telling me he hadn't had a sour cream and onion potato chip in over ten years, because no one made a plant-based version. Once I started paying attention, I realized how much dairy, gluten, and unnecessary ingredients were hiding in some of the most classic chip flavors. I got to work trying to make the versions I grew up loving, just cleaner, plant-based, and better than the originals. Christie's started small and very hands-on. I was making chips by hand, going door to door, and figuring things out as I went. Today, we've got a growing lineup of flavors, but the idea hasn't changed. They're taking the classics, doing them better, and keeping everything plant-based and better-for-you.