Crunch time: The search for America’s best Kettle chip
By Kevin Pang
[email protected]
SEPTEMBER 10, 2015
Wafer-thin potato chips? Pass! Whether you’re prepping for a tailgate or eking out one last backyard barbecue before the weather turns, sturdy, crunchy kettle chips are the only way to go.
Kettle refers to the style of batch cooking; rather than mass-dump vast quantities of sliced potatoes into the fryer, chip-makers add new potatoes to the oil throughout the process. That causes the oil temperature to drop, so chips take longer to cook, resulting in a crunchier texture.
We got our hands on regular and flavored varieties of 24 regional and national brands — nearly 200 bags in total — and sampled them all. Which makers are potato-chip masters? Click on each chip bag below to see what we thought.
You can read more by clicking on the link below...
[email protected]
SEPTEMBER 10, 2015
Wafer-thin potato chips? Pass! Whether you’re prepping for a tailgate or eking out one last backyard barbecue before the weather turns, sturdy, crunchy kettle chips are the only way to go.
Kettle refers to the style of batch cooking; rather than mass-dump vast quantities of sliced potatoes into the fryer, chip-makers add new potatoes to the oil throughout the process. That causes the oil temperature to drop, so chips take longer to cook, resulting in a crunchier texture.
We got our hands on regular and flavored varieties of 24 regional and national brands — nearly 200 bags in total — and sampled them all. Which makers are potato-chip masters? Click on each chip bag below to see what we thought.
You can read more by clicking on the link below...
