Our Story

Chappy’s started in Melbourne with Harry Stephens, a chef from venues like Movida and Quay, who began experimenting with kettle-cooked chips as a side hustle in a brewery and food truck setting. What began as long days over a tiny fryer and mountains of potatoes quickly turned into a cult local favourite, selling out as the perfect snack alongside a cold beer.

From day one, the idea was simple: take fair dinkum Victorian potatoes, cook them low and slow in high oleic sunflower oil, and hand-dust them with chef-built seasoning blends. Every batch is kettle-cooked in small pots for around seven to ten minutes, stirred constantly so each chip comes out golden, bubbly, and extra crunchy, with no corners cut.

Chappy’s is all about fun, nostalgia, and quality: a retro-style chip brand that feels cheeky and modern but is grounded in real ingredients that are 100% natural, vegan, gluten-free, and allergy free. The brand leans into Melbourne's food culture, working closely with local venues, festivals, and stockists to stay connected to the community that helped it grow.

As word spread, Chappy’s outgrew its first kitchens and moved into a dedicated chip factory in Oakleigh South, keeping the same hands-on process even as volumes increased. Today, Chappy’s Chips can be found around Australia in delis, specialty grocers, cafés, bars, and online, but every bag still aims to feel like it was made just for that moment when people get together.

At Chappy’s, we believe snacks should be more than food—they should be moments of fun, flavour, and connection. That’s why our motto is simple: live, laugh, and be Chappy.