The sandwich consists of fresh baked sliced turkey breast with fresh pork bacon without preservatives (no nitrates or nitrites) on whole wheat toast. The pickle is a home made Kosher dill slice. The tomato slice is from a Cherokee Purple.

Preparation of the purple potato chips:
We start by making a brine solution with a few ounces of water (2 or 3) and a lot of sundried light grey Celtic Sea salt - a level teaspoon full. The potato is sliced thinly and emersed in the brine but not for long. The reason for the small amount of water is that the purple color created by the flavonoids will be diluted by the water (the water will turn purple.) You don't want to lose the flavonoids. Coconut and palm oils are best for frying since they are saturated fats and do not oxidize at high temperatures. Monounsaturated fats don't oxidize too badly. Extra Virgin Olive oil is an example of an oil high in monounsaturated fats. Polyunsaturated fats oxidize badly and can be a contributing factor in atherosclerosis. That's what you get in your fast food fries.

We use a medium setting on our electric stove top to bring the coconut oil to a good frying temperature. The potato slices are tossed in one at a time and not crowded. When a chip stops emitting bubbles the water has been driven out and it is ready to be pulled from the pan or pot. It's the same technique for knowing when to pull bacon from the pan. Use your own judgement to increase or decrease the temperature of the oil. The oil will begin to smoke when it's too hot.