The only aisle in super markets as long as the cereal shelves is the chip aisle. So what’s the best among so many choices?
There’s a lot of munchy, crunchy potato chips out there. It was just a matter of time before someone did a scientific study to determine the best of the lot. Cook’s Country magazine selected 9 of the top-selling chips nationally for their review. The line up included 4 regular: chips and 5 kettle-style.
Testers tasted them plain for flavor, texture, saltiness and overall appeal. Then they dragged each through a dish of French onion dip to ensure sturdiness.
Regular v. Kettle Style
Some like ’em thin and crispy, others like ’em thick and crunchy.
It’s the thickness and the cooking technique that makes the difference. Regular chips are washed, peeled, sliced, fried, seasoned and packaged on a conveyor belt. They turn out thin and crispy. Kettle chips are fried in batches in big vats that are agitated with a stirrer to make sure they cook evenly.
Pull back the curtain on the winners . . .
Best Kettle-Style Potato Chip
Best Kettle-Style Potato ChipUtz Kettle Classics, Original
Testers called it “super crunchy,” with a “great salt balance,” a chip that “held up well in a dip.” One tester called it “perfect.” Unlike the other chips in the test, Utz chips are fried in peanut oil. Most chips are fried in an oil blend. Utz is available in every state, except Alaska and Hawaii.
Best Regular Potato Chips
Herr’s Crisp ‘n Tasty Potato Chips
“Very thin” and “crispy” were descriptions heard most often during the evaluation. “Delicate,” but “not to weak or flimsy, even in dip.”
If you’ve not seen this one around, it’s sold in only 28 states, mostly on the East Coast, but also in Canada.
If you spot these winners somewhere, give ’em a try. See if you agree with the food experts.
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