Kettle-cooked vs. regular potato chips: Which is better? | The Tylt
Kettle-cooked vs. regular potato chips: Which is better?
When it comes to the difference between these two types of chips, HuffPost's Amanda Schupak refers to nutritionist and author, JJ Virgin. According to Virgin, your classic "bagged chip" is fried on a conveyer belt, whereas kettle chips are cooked in batches. Virgin explains:
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.
Per Virgin's explanation, kettle chips are heartier than traditional potato chips, which are nothing more than flimsy potato disks. Kettle-cooked chips have personality, flavor, and texture, making them the superior choice.
Some argue that kettle chips also carry flavor better than their frail cousins. Barbecue kettle-cooked chips are one of the greatest things to grace a party platter, while barbecue potato chips are just slightly better than the original, disappointing variety.
Blasphemy! Classic potato chips are the way to go. Name one important event in your life where normal potato chips were not present—Super Bowl LIII, your graduation party, your lunch last week—regular potato chips improve any setting any time of the year.
There's no need to get fancy with cooking methods; Lay's has been feeding America since its humble beginnings in 1932. According to Insider's Tiana Attride, Lay's potato chips were first sold out of the back of a car:
After acquiring a potato chip company in 1932, founder Herman W. Lay first sold his chips in Nashville, Tennessee. Later, he would go on to drive across the Southern US, selling the snack out of the back of his Model A.