Chirps Chips uses flour made from crickets to create tortilla-style chip snacks that are nutritious and eco-friendly.

Using crickets milled into a flour to make tortilla chips, Chirps Chips’ snacks are healthy and have a low environmental impact. The company’s tortilla chips, called “Chirps”, are made of beans, chia seeds, corn, peas and cricket flour, and they come in three flavors: Cheddar, Barbeque, and Sea Salt. With this combination of ingredients, the chips are low in fat, high in protein and also contain a number of other nutrients.

In the future, the company plans to expand its offerings and normalize cricket-based food as a healthy alternative to meat. Crickets are 70% protein, and the flour derived from them is high in calcium and iron. Aside from being a healthier flour alternative, producing cricket flour is also better for the planet than meat, as crickets are 12 times more efficient in converting feed to food than cattle.

Why you should care

According to the Food and Agriculture Organisation of the United Nations (FAO), the livestock sector is responsible for 14.5% of human-induced greenhouse gas emissions. Embracing cricket protein is one way to reduce the environmental footprint of the food sector, as insects generate only 1% of the greenhouse gases that livestock produce. Chirps Chips seeks to spur this shift by normalizing cricket consumption and showcasing insects as a healthy, affordable and sustainable solution.

How the Global Goals are addressed

Zero hunger

Insects are a readily available and under-utilized source of nutrients. By making chips, Chirps Chips helps to normalize the use of insects in the food industry.

Good health and well-being

High in protein, nutrients, fatty acids and fiber, insects help alleviate malnutrition. Chirps Chips claim that their Chirps contain three times as much protein and half as much fat as the leading potato chip.

Responsible consumption and production

By using insects to make a flour alternative, Chirps Chips could help to reduce the demand for new agricultural land to grow traditional flour sources such as wheat.