Reserve
Yogurt Crisps · Sea Salt & Thyme
Real yogurt,
in a crisp.
We ferment yogurt and wheat the traditional way, then dry it slowly until it cracks. Seriously crunchy. Zero added oil.
A first look
Here's what's in the bag.
Thin and ridged, flecked with thyme, with a gentle tang from the yogurt. This is the real thing, not a render.
Ridged and thin.
Light enough to snap, sturdy enough to scoop.
Flecked with thyme.
You can see the herb right in the crisp.
Zero added oil.
Nothing shiny, nothing greasy. Just yogurt, wheat, salt and thyme.
Shown: a test batch. Final crisps may vary slightly.
The chip aisle, ranked
Everyone's arguing about which oil. We don't use any.
Step 1 · Most chips
Made with seed oil
The default. Cheap oil, heavy crash.
Step 2 · “Better” chips
Made with better oil
Tallow or avocado. A smarter oil, still oil.
Step 3 · Yogora
No added oil at all
Fermented, then slowly dried.
What's inside
Four ingredients. That's the whole list.
01
Yogurt
Cultured and tangy. The heart of it.
02
Wheat
The body and the crunch.
03
Salt
Just enough.
04
Thyme
Herby and savory, a classic match for tangy yogurt.
Contains milk and wheat.
How it's made
Yogurt. Wheat. Time.
Ferment
Yogurt and wheat rest together until the dough turns tangy.
Dry
Spread thin, then slowly dehydrated. No oil at any step.
Crack
Broken into crisps and sealed fresh in the bag.
Why it's different
Crunch from time, not oil.
Most chips get their crunch from a vat of hot oil. Ours comes from time. The dough ferments until it turns tangy, then dries low and slow until it snaps. No added oil, no greasy fingers. Just a clean, savory crunch.
How we'll test itHow we eat it
Snack, scoop, or crumble.
Straight from the bag
The simplest way. Also the most common.
With labneh or hummus
A sturdy scoop that doesn't snap in the dip.
Crumbled over soup
The dough started life as a soup. Crumble it back into one.
Proof, not promises
We'll publish our lab results.
An independent lab will test our first batch for nutrition and live cultures. We'll post the full results here before it ships.
added oil
seed oils
ingredients
Questions
Good questions.
What are yogurt crisps?
Crisps made from a traditional fermented dough of yogurt and wheat (it's called tarhana), usually cooked as a soup. We dry it slowly into crisps instead. No added oil.
Is it good for gut health?
It's a fermented food, made the traditional way. We're lab testing whether live cultures survive drying, and we'll publish the result either way.
Is it gluten-free?
No. Yogora contains wheat and milk.
When will my order ship?
We're making our first small batch now. Reserve today and we'll email you before it ships with the exact date. You pay nothing until then.
Can I cancel my reservation?
Anytime. It's a reservation, not a payment.
Where do you ship?
Within the US for our first batch.
Cultured Crunch.