Mmmm Chips July 4, 2007 Jill Tim’s Cascade jalepeno chips are the greatest chips in the world. That is all. (Kettle Chips are pretty good, too).
Kettle Krinkle Cut Barbeque are the greatest! However, Snyder’s Buffalo Wing chips are the greatest! (Please excuse me while I step outside to settle this.)
Jill, So what you’re saying is, Oregon is the producer of the two greatest chips in the world? Damn straight.
It’s because we’re better people than everyone else, Auguste. And I’m sure Algona, WA wished it were in Oregon, so, well, good enough, right?
I always found Kettle strangely bland. I’ll stick with my Walkers Salt and Vinegar crisps, thank you.
Kettle chips are way too peanut oily, but they have some intersting flavors. Dirty Chips are where its at, that is if you actually want to taste potato. Best chips ever are Swedish Lant-chips- get them at Ikea. Trust me!
Kettle Chips Beer & Cheddar flavor. Though G. is fond of the Thai ones. The best low-fat chips I’ve ever had are Trader Joe’s Reduced Guilt Potato Chips. Thick, crispy, and just oily enough to give you that good chip mouth-feel. Yum..
Jalapeno chips in Washington? That’s like going to to Guadalajara for the haggis. No way dude. We get awesome Mexican food in Washington — not as good as, say, San Diego gets, but pretty decent. It’s the East Coast, NY definitely included, that suffers from lack of decent Mexican. There are no good jalapeno chips here, either.
Cape Cod Dark Russets. Closely followed by Kettle New York Aged Cheddars, then Kettle Sea Salt and Black Pepper. (Though I confess to have never tried Jill’s favorites.)
Kettle Foods is also a great company. They reprocess their waste vegetable oil to fuel company vehicles, installed solar panels at their plant a few years ago (and generate 250,000 bags of chips worth of electricity), restored a wetland down in Salem, the list goes on and on…I don’t like any chips but I like the Kettle Foods co.
I don’t get kettle chips, or the Tim’s. I like potato chips to be lighter than air and almost painfully salty. I can get over my hubris and admit that machines can make potato chips better than human beings can.
Don’t be Kettle chip lemmings! Denounce the peanut oilyness! (Ok, I guess you can like what you like). Kettle Chip-centrism is not a victimless crime! Think of the wasted spuds!
Word on a lack of decent Mexican, Jill. Hailing from what I’m pleased to hear others recognize as the potato chip and Mexican food capital of the nation (well, okay, nobody else has called it the second, but maybe I’m just homesick–the best salsa I’ve ever had was in Taxco, but Si Casa Flores in various southern Oregon locations runs a very close second), I’m currently enduring a stint in Boston, the bland food capital. Seriously, I gave up Si Casa and a decent wine selection in everyday supermarkets for chowdah and Sam Adams? I want to cry a little. I’ll admit that Cape Cod makes a decent chip, at least in terms of generally being salty enough for my ridiculous sodium addiction. But for flavors I have to go with Kettle. Gotta agree with Mnemosyne on the cheddar beer. That shit is insane.
I love Tim’s Cascade Style Jalapeno chips, but I don’t think any actual jalapenos are harmed during their production. What I’m saying is that I think they’re covered with the best flavor dust science has to offer.
Oh hell yeah, Tim’s Cascade. And on the lack of Mexican out here. I want some damn decent inexpensive fish tacos already.
When my sister moved to San Diego, she had trouble finding a (American) Mexican restaurant she liked: “It’s all avocados and shit.” Fun Wikipedia find: “avocado” is the Anglicized form of the Aztec word for testicle.
Cape Cod Nantucket Spice. Preferably eaten on Nauset Light Beach, Eastham, MA. And now I’m just kinda homesick.
This argument can not proceed without mentioning PA chips. The best chips ever, in my opinion, are the decidedly non-vegan grandma utz: thickly cut, heavily salted, and cooked in lard.
Another denizen of the Upper Left Coast who is a partisan of Tim’s. I go for the sea salt & vinegar flavor myself. Oregon does a few things right. 🙂 The (former) Michigander in me loves a Detroit product known as Better Made Potato Chips. If you’re ever there, accept no substitute.
Azundris, regarding the Walker’s salt and vinegar, you are correct. Incredible. I am quite the connoisseur of salt and vinegar chips, and there can be no other chip so painfully salty and vinegary and simply wonderful. I can only eat a small packet before my mouth gets all sore and ragged. And Mnemosyne, I think Beer and Cheddar might be the cleverest flavor idea ever for a chip. I’ve had the ones you speak of and they are glorious.
kettle chips, salt & vinegar.* and not just because of what a fabulous company they are, as noted above. *the correct way of eating: 1. eat all chips in bag. 2. turn bag inside out. 3. lick salt off bag.
I’m just glad that there are starting to be more chip flavors in the U.S. I desperately miss our Canadian dill pickle and ketchup flavours. Not to mention All Dressed… possibly one of the most delcious things ever. Ooh, and roast chicken, which tastes a bit like fries and gravy. Yum.
Jays potato chips, made in Chicago. I toured the factory once. You haven’t had potato chips until you’ve eaten them fresh off the line.
I desperately miss our Canadian dill pickle and ketchup flavours. You can get Lay’s Dill Pickle now, if you go to the right stores. Just FYI.
Better Made aren’t bad, but I have to confess that they’re not a hearty enough potato chip for me. I love the Kettle Chip sea salt and black pepper, and I’m a big fan of the Cape Cod golden russet chips, but I’ve got a total soft spot for Krunchers brand jalapeno chips. They have to be actual Krunchers, because there’s an off-brand that markets itself as Krunchers or Crunchers, and they’re not nearly as crunchy or as jalapeno-y. Jalapeno Krunchers, dipped in the tiniest bit of sour cream = delicious.
You are correct. Try the Snyder’s Jalapeno Sourdough Pretzel Pieces too. The worst chips in the world.