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Potato Chips

Thick and crunchy kettle chips versus the traditional thin and crispy variety: We held a potato chip battle royale to find the best products on the market.

What You Need to Know

Potato chips were invented in America and remain one of the country’s favorite snacks. Last year, we spent $7.3 billion on them—considerably more than we spent on pretzels, corn chips, or popcorn. So which potato chip is the best? A few years ago, we decided that it was thick, salty kettle-cooked chips, but behind the scenes, the debate raged on. We decided to settle it the only way we know how: Resurvey the options and hold a new blind tasting. Using data from a market research firm, we identified nine top-selling, nationally available potato chips and purchased each in its simplest salted flavor. Our lineup included four “regular” chips and five thick “kettle-style” chips, priced from $0.31 to $0.61 per ounce. We focused on one core evaluation: sampling the chips plain. Our tasters rated each chip’s flavor, texture, and saltiness, as well as its overall appeal. After forming our rankings, we held an additional test, asking participants to drag the chips through creamy French onion dip and eat them. This helped us gauge the chips’ sturdiness and compatibility with thick, flavorful dips.

We evaluated nine top-selling potato chips. Our lineup included both thin, regular chips and thicker, kettle-style offerings.

Regular And Kettle Chips: What’s The Difference?

All the products in our lineup contain just potatoes, oil, and salt, yet there were noticeable flavor and texture differences among them. We knew that processing played a role; to find out more, we spoke with Molly Mancini, the innovation manager for Utz, a Pennsylvania-based snack company that manufactures potato chips in a variety of styles under several brand names, such as Zapp’s and Dirty Chips. Like us, she identified two main styles: thin, delicate chips (which she calls “regular”) and thick kettle-style chips.

Making regular potato chips is a fully automated, nonstop process called a “continuous fry.” The potatoes essentially “go from raw to finished chips in one fell swoop,” Mancini said. Raw potatoes are placed on conveyor belts and quickly washed, peeled, sliced, fried, and packaged. Belts even propel the potatoes through the fryers, and there’s no stopping to change the oil, which is automatically replenished.

Kettle chips are made similarly, with one big difference: They’re fried in batches in big vats. Because they’re not propelled through the oil, they must be agitated, either with a rake-like device or with an automatic stirrer, to ensure that they cook evenly and don’t clump.

Crispy Vs. Crunchy

When we looked at our tasting results, we saw a clear pattern. Again and again, tasters described kettle chips as “crunchy” and regular chips as “crispy.” Both terms refer to the sound foods make when you bite into and chew them. Some experts argue that they refer to the same textural quality, but there’s also research suggesting that “crispy” and “crunchy” are two distinct eating experiences.

A single folded or crumpled chip is often as much as 13 millimeters thick. That’s a lot of crunch.

There’s a very simple reason that kettle chips seem crunchier: They’re generally sliced thicker. We measured 25 chips at random from each bag and found the kettle chips to be about 50 percent thicker than regular chips, on average: 1.56 millimeters versus 1.07 millimeters. Because they’re stirred during the frying process, kettle chips are also more likely to fold over or become cupped. When you take into account the layers of folded chips, the difference in thickness is much greater. A single folded or crumpled chip is often as much as 13 millimeters thick. That’s a lot of crunch.

The frying process also contributes to the crispy-crunchy distinction between regular and kettle chips. As Harold McGee explains in On Food and Cooking (2004), sliced potatoes undergo chemical changes when they are fried. Regular chips are fried at a high, consistent temperature (about 350 degrees) for just 3 to 4 minutes, which means that the starches and moisture in the potatoes don’t have time to interact. According to McGee, the chips are “delicately crisp and fine-grained” as a result. Kettle chips require 8 to 10 minutes in the fryer. In that time, the moisture and starch granules combine. The starch begins to dissolve and forms a sticky gel that essentially glues the potato’s cell walls together. According to McGee, this gives kettle chips their characteristic hard, crunchy quality. 

Both styles of potato chip are popular with American consumers, so many brands make both regular and kettle offerings.

Did Oil And Salt Matter?

We were curious if the frying stage affected flavor, too, so we looked at the types of oil used.

Our winning chip was fried in 100 percent peanut oil and tasted especially rich and “potato-y.” Most of the others were fried in a blend of oils such as sunflower, safflower, and canola, and tasters didn’t notice any meaningful flavor differences among them.

Fat and salt didn’t seem to play a major role in our rankings. Chips ranged from 7 to 10 grams of fat and from 90 to 180 milligrams sodium per serving, and there were no strong trends. Though we generally preferred chips with at least 120 milligrams of sodium, there were exceptions: One chip with that much sodium tasted bland, and another with just 90 milligrams was acceptable. Mancini explained that this could be due to the size of the salt particles, as coarse salt “creates a different type of crunch and mouthfeel” than fine salt, “which melts right away.”

When asked to rate the nine samples plus a control during a blind taste test, our panelists had no trouble distinguishing the two styles of chip and generally preferred one or the other.

Picking Our Favorites

Given all we’d learned about kettle chips and regular chips, we weren’t surprised that our tasters could tell them apart and generally preferred one style to the other. Still, we recognized the good and the bad in each style. One regular chip was so thin that it felt “wispy,” and two kettle chips were crunchy to the point of being “hard.” The rest of our lineup ranged from good to great.

The dip test: We asked staffers to dip and drag each chip through bowls of dip to evaluate the chips’ sturdiness and flavor.

Our overall top scorer was a kettle chip, but a regular chip was close on its heels. We think they’re ideal representatives of their styles, and we enthusiastically recommend both. The “beautiful crunch and great salt balance” of Utz Kettle Classics, Original ($0.47 per ounce) had tasters declaring, “I love these chips.” Meanwhile, our favorite regular chips, Herr’s Crisp ’N Tasty Potato Chips ($0.31 per ounce) were “totally traditional” and “delicate” but not frail or flimsy—they even held up to thick, creamy French onion dip. If you want to make everyone happy—or inspire a heated debate—we recommend buying both.

Reduced Fat, Full Flavor

Our favorite chip, Utz Kettle Classic, comes in a reduced-fat version with 40 percent less fat. In a side-by-side blind tasting, our tasters were impressed. Like our winner, the reduced-fat chips were “nice and crunchy” and had “satisfying” salty, potato-y flavor. While tasters described them as noticeably “drier” and less greasy, they were quick to point out that they were “not too health food-y.” In fact, some tasters even preferred the reduced-fat version.

 How was Utz able to pull off a reduced-fat chip that doesn’t taste reduced-fat? For starters, they’re actually fried slices of potato. (Some reduced-fat chips are baked and made by combining sugar, binders, and leaveners with dehydrated potatoes to form a dough that’s cut into “chips” and baked.) The process is nearly identical to the classic chips, with an additional step: After they’re removed from the fryer, excess oil is spun off in a centrifuge. Molly Mancini, the innovation manager for Utz, told us that it works “like a washing machine,” but instead of shedding water, the spin cycle works by “removing a few grams of fat or oil from the chips.” Since the chips are still warm and soft from the fryer, they can withstand the spinning without breaking or crumbling. No wonder they tasted so similar to the full-fat version.

  • Contains at least 120 milligrams of sodium per serving, for flavorful and well-seasoned chips
  • Rich flavor but not greasy
  • Satisfyingly crunchy or crispy texture
  • For kettle chips: 1.3 to 1.59 millimeters thick on average, for chips that are crunchy but not too hard
  • For regular chips: 1.06 to 1.13 millimeters thick on average, for chips that are thin and delicate but not flimsy

  • Taste plain, from freshly opened packages
  • Compare nutritional information and ingredients
  • Select 25 chips at random from each bag, then calculate average weight and thickness
  • Count number of folded chips in 25‑chip sample
  • Ask panel of testers to evaluate chips with creamy French onion dip
04:06

Cook's CountryPotato ChipsWatch Now

Everything We Tested

Recommended

Best Kettle-Style Potato ChipUtz Kettle Classics, Original

Our new favorite kettle chip took the top spot overall, thanks in large part to its “nicely thick and crunchy” texture. The chips were “substantial” and “supercrunchy” and, in the words of one taster, “perfect.” Unlike other products in the lineup, they're fried in peanut oil, and tasters noticed a distinctly “savory,” “earthy” flavor. They also had “a great salt balance” and held up well in dip.
Fat: 9 gStyle: KettleSodium: 120 mgIngredients: Whole fresh potatoes, sliced and cooked in 100% pure peanut oil, with sea salt addedAverage Thickness : 1.47 mmPrice at Time of Testing: $3.79 for 8-oz bag ($0.47 per oz)
Our new favorite kettle chip took the top spot overall, thanks in large part to its “nicely thick and crunchy” texture. The chips were “substantial” and “supercrunchy” and, in the words of one taster, “perfect.” Unlike other products in the lineup, they're fried in peanut oil, and tasters noticed a distinctly “savory,” “earthy” flavor. They also had “a great salt balance” and held up well in dip.
Fat: 9 gStyle: KettleSodium: 120 mgIngredients: Whole fresh potatoes, sliced and cooked in 100% pure peanut oil, with sea salt addedAverage Thickness : 1.47 mmPrice at Time of Testing: $3.79 for 8-oz bag ($0.47 per oz)

Best Regular Potato ChipHerr's Crisp 'N Tasty Potato Chips

These “very thin,” “crisp” chips were our favorite made in the regular style. Tasters raved that they were “delicate” but not too weak or flimsy. Even in French onion dip, they held up. These “classic,” “traditional” potato chips had tasters asking for “more, please!”
Fat: 9 gStyle: RegularSodium: 180 mgIngredients: Potatoes, vegetable oil (contains one or more of the following: corn, cottonseed, soybean, sunflower), and saltAverage Thickness : 1.06 mmPrice at Time of Testing: $2.99 for 9.5-oz bag ($0.31 per oz)
These “very thin,” “crisp” chips were our favorite made in the regular style. Tasters raved that they were “delicate” but not too weak or flimsy. Even in French onion dip, they held up. These “classic,” “traditional” potato chips had tasters asking for “more, please!”
Fat: 9 gStyle: RegularSodium: 180 mgIngredients: Potatoes, vegetable oil (contains one or more of the following: corn, cottonseed, soybean, sunflower), and saltAverage Thickness : 1.06 mmPrice at Time of Testing: $2.99 for 9.5-oz bag ($0.31 per oz)

Lay's Kettle Cooked, Original

Tasters liked the texture of these chips, which had “a thick, homemade kind of crunch” and a particularly “dense” structure. The ratio of folded and curled chips was especially high; we counted 16 in our randomized sample of 25 chips. But they were lower in sodium and our tasters missed that extra salt.
Fat: 9 gStyle: KettleSodium: 90 mgIngredients: Potatoes, vegetable oil (sunflower, corn, and/or canola oil), and sea saltAverage Thickness : 1.59 mmPrice at Time of Testing: $3.49 for 8-oz bag ($0.44 per oz)
Tasters liked the texture of these chips, which had “a thick, homemade kind of crunch” and a particularly “dense” structure. The ratio of folded and curled chips was especially high; we counted 16 in our randomized sample of 25 chips. But they were lower in sodium and our tasters missed that extra salt.
Fat: 9 gStyle: KettleSodium: 90 mgIngredients: Potatoes, vegetable oil (sunflower, corn, and/or canola oil), and sea saltAverage Thickness : 1.59 mmPrice at Time of Testing: $3.49 for 8-oz bag ($0.44 per oz)

Lay's Classic Potato Chips

The chips in the iconic glossy yellow bag were familiar to many on our panel. They were “very thin” and “light” but still satisfyingly crisp. Even when dragged through thick dip, most didn't crack or crumble. (Only one chip broke.) They were fairly high in sodium but didn't taste overly salty.
Fat: 10 gStyle: RegularSodium: 170 mgIngredients: Potatoes, vegetable oil (sunflower, corn, and/or canola oil), and saltAverage Thickness : 1.08 mmPrice at Time of Testing: $4.29 for 10-oz bag ($0.43 per oz)
The chips in the iconic glossy yellow bag were familiar to many on our panel. They were “very thin” and “light” but still satisfyingly crisp. Even when dragged through thick dip, most didn't crack or crumble. (Only one chip broke.) They were fairly high in sodium but didn't taste overly salty.
Fat: 10 gStyle: RegularSodium: 170 mgIngredients: Potatoes, vegetable oil (sunflower, corn, and/or canola oil), and saltAverage Thickness : 1.08 mmPrice at Time of Testing: $4.29 for 10-oz bag ($0.43 per oz)

Cape Cod Kettle Cooked Potato Chips, Original

These kettle chips were “perfectly balanced: thick and crunchy but not too hard.” We counted a lot of folded chips (8 out of 25), which “added to the crunch” and reminded us of good homemade chips. They also tasted nicely salty.
Fat: 8 gStyle: KettleSodium: 150 mgIngredients: Potatoes, vegetable oil (contains one or more of the following: canola oil, safflower oil, and/or sunflower oil), saltAverage Thickness : 1.31 mmPrice at Time of Testing: $3.79 for 8-oz bag ($0.47 per oz)
These kettle chips were “perfectly balanced: thick and crunchy but not too hard.” We counted a lot of folded chips (8 out of 25), which “added to the crunch” and reminded us of good homemade chips. They also tasted nicely salty.
Fat: 8 gStyle: KettleSodium: 150 mgIngredients: Potatoes, vegetable oil (contains one or more of the following: canola oil, safflower oil, and/or sunflower oil), saltAverage Thickness : 1.31 mmPrice at Time of Testing: $3.79 for 8-oz bag ($0.47 per oz)

Wise Golden Original Potato Chips

These regular chips were particularly light and delicate, which gave them an “all-American,” “standard cookout snack” feel. Some tasters wanted a bit more heft, even from a regular chip. They had “great potato flavor” and plenty of salt.
Fat: 10 gStyle: RegularSodium: 160 gIngredients: Potatoes, vegetable oil (contains one or more of the following: corn, cottonseed, sunflower, soybean, or canola oil), saltAverage Thickness : 1.13 mmPrice at Time of Testing: $3.99 for 9-oz bag ($0.44 per oz)
These regular chips were particularly light and delicate, which gave them an “all-American,” “standard cookout snack” feel. Some tasters wanted a bit more heft, even from a regular chip. They had “great potato flavor” and plenty of salt.
Fat: 10 gStyle: RegularSodium: 160 gIngredients: Potatoes, vegetable oil (contains one or more of the following: corn, cottonseed, sunflower, soybean, or canola oil), saltAverage Thickness : 1.13 mmPrice at Time of Testing: $3.99 for 9-oz bag ($0.44 per oz)

Recommended with reservations

Utz Original Potato Chips

These chips tasted great despite their low sodium level, but they “had a really insubstantial air to them.” Tasters thought they were a little “too thin” and “delicate” and had to daintily dunk them in French onion dip to keep them from breaking. It's not a deal breaker for most of us, but overall we preferred slightly sturdier chips.
Fat: 9 gStyle: RegularSodium: 95 mgIngredients: Potatoes, cottonseed oil and saltAverage Thickness : 1.02 mmPrice at Time of Testing: $4.29 for 9.5-oz bag ($0.45 per oz)
These chips tasted great despite their low sodium level, but they “had a really insubstantial air to them.” Tasters thought they were a little “too thin” and “delicate” and had to daintily dunk them in French onion dip to keep them from breaking. It's not a deal breaker for most of us, but overall we preferred slightly sturdier chips.
Fat: 9 gStyle: RegularSodium: 95 mgIngredients: Potatoes, cottonseed oil and saltAverage Thickness : 1.02 mmPrice at Time of Testing: $4.29 for 9.5-oz bag ($0.45 per oz)

Kettle Brand Potato Chips, Sea Salt

The “very thick, very crunchy” texture of these kettle chips stood out from the rest. In fact, they were “downright hearty.” They lost points because they had a “somewhat greasy” quality and some on our panel noticed a “lingering” oil flavor.
Fat: 9 gStyle: KettleSodium: 115 mgIngredients: Potatoes, safflower and/or sunflower and/or canola oil, sea saltAverage Thickness : 1.71 mmPrice at Time of Testing: $3.99 for 8.5-oz bag ($0.47 per oz)
The “very thick, very crunchy” texture of these kettle chips stood out from the rest. In fact, they were “downright hearty.” They lost points because they had a “somewhat greasy” quality and some on our panel noticed a “lingering” oil flavor.
Fat: 9 gStyle: KettleSodium: 115 mgIngredients: Potatoes, safflower and/or sunflower and/or canola oil, sea saltAverage Thickness : 1.71 mmPrice at Time of Testing: $3.99 for 8.5-oz bag ($0.47 per oz)

Not Recommended

Boulder Canyon Sea Salt Potato Chips

Although some tasters liked the “supercrunchy” texture of these kettle chips, others found them unpleasantly “hard.” Despite being the lowest in fat, they also had an “oily” quality. Although their sodium level is well within the range of our recommended chips, tasters found them “really lacking in salt.” It's likely that the salt simply didn't adhere well or that the greasy quality overwhelmed the seasoning.
Fat: 7 gStyle: KettleSodium: 120 mgIngredients: Potatoes, sunflower and/or safflower oil, sea saltAverage Thickness : 1.71 mmPrice at Time of Testing: $3.05 for 5-oz bag ($0.61 per oz)
Although some tasters liked the “supercrunchy” texture of these kettle chips, others found them unpleasantly “hard.” Despite being the lowest in fat, they also had an “oily” quality. Although their sodium level is well within the range of our recommended chips, tasters found them “really lacking in salt.” It's likely that the salt simply didn't adhere well or that the greasy quality overwhelmed the seasoning.
Fat: 7 gStyle: KettleSodium: 120 mgIngredients: Potatoes, sunflower and/or safflower oil, sea saltAverage Thickness : 1.71 mmPrice at Time of Testing: $3.05 for 5-oz bag ($0.61 per oz)

*All products reviewed by America’s Test Kitchen are independently chosen, researched, and reviewed by our editors. We buy products for testing at retail locations and do not accept unsolicited samples for testing. We list suggested sources for recommended products as a convenience to our readers but do not endorse specific retailers. When you choose to purchase our editorial recommendations from the links we provide, we may earn an affiliate commission. Prices are subject to change.

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The mission of America’s Test Kitchen Reviews is to find the best equipment and ingredients for the home cook through rigorous, hands-on testing. Have a question or suggestion? Send us an email at atkreviews@americastestkitchen.com. We appreciate your feedback!

The Expert

Author: Kate Shannon Levine

byKate Shannon Levine

Editorial Director, ATK Reviews

Kate is the editorial director for ATK Reviews. She's a culinary school graduate and former line cook and cheesemonger.

Kate Shannon Levine is the editorial director for ATK Reviews. She’s covered a wide variety of topics at America’s Test Kitchen, but she especially loves writing about cheese, pantry staples such as anchovies and kosher salt, and cleaning products. One of her proudest accomplishments is finding a life-changing kitchen sponge (really) and proving once and for all that it's a bad idea to leave a soggy sponge in the bottom of your sink. Prior to joining America’s Test Kitchen, she attended Boston University’s culinary program and worked as both a line cook and a cheesemonger.

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