It’s slightly embarrassing to admit how much I heart kettle-cooked chips. I’d rather have the chips without the sandwich quite frankly and it takes all my will to stop myself from indulging in these empty calories. That said–all kettle potato chips are not created equal.
What are kettle-cooked chips exactly?
how are kettle chips made?
Kettle chips vs. regular potato chips
The difference between kettle chips and regular chips really comes down to the cooking process. While regular chips are fried on a conveyer belt through a continuous process, kettle chips are dunked in the fryer in individual batches. That means that the fryer oil cools down with every batch so it takes longer to fry the chips. That’s why kettle chips are crunchier clusters of flavor.
The main difference you will likely see between potato chips and kettle chips, aside from their shape and texture, is that the latter is hand cooked in batches. The sliced, cold potatoes are dumped into a kettle filled with hot cooking oil, as opposed to a conveyor belt, continuously mixed, and cooked in different groups, according to Food Network. Additionally, over the course of the kettle chip cooking process, the oil’s temperature decreases. This is different from the regular cooking technique, which keeps the oil at a consistent temperature.
Unfortunately, when it comes to nutritional differences, you won’t find much to write home about. According to the Lays and Kettle brand websites, the ingredients for both chip varieties are essentially interchangeable, and the fat, carbohydrate, and calorie measurements aren’t completely dissimilar either.
So whether you like the extra crunchy, thick texture from kettle chips or the thinner, crispier texture of regular potato chips, you won’t be sacrificing any health benefits by choosing one or the other. It’s just a matter of personal preference.