What makes kettle chips so crunchy

The cooler oil slows down the cooking time, which leads to some chips that are darker and some that have weird, imperfect shapes. These contrasting frying methods yield potato chips that look and taste different from one another, even when the ingredients used to produce both types of chips are similar. They melt in your mouth and the salt propels you to grab another handful.

Sound familiar? And we're okay with that. For innovative ways to cook with potato chips, check out this story. By Nina Friend Updated March 14, That means that the fryer oil cools down with every batch so it takes longer to fry the chips.

Read more about whether vegetables are healthier raw or cooked. But that's a pretty insignificant bonus. But in the end, it really comes down to the ingredients in your potato chips. First of all, in the organic chips you avoid the pesticide residue from non-organic potatoes. Moisture in the potato evaporates immediately and makes the chip light, crispy, and finely textured. The Answer: The difference between kettle chips and standard potato chips is the cooking process. When a new batch of potatoes is added, it lowers the temperature of the oil, which means the chips take longer to cook, which results in their irregular shape, darkened parts and thicker texture.

Our Chips. We hand cook our chips with care in small batches and season with simply great tasting combinations of real food ingredients, which are carefully crafted by our Chef, Phil Hovey.

It states the chips are about equal when it comes to fat, calories and carbohydrates. The major difference between the two is how they are made. Kettle-cooked chips are made in batches, while regular chips are made in a continuous process.

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