Compared to their bolder-flavored peers like Bacon Grilled Cheese, All Dressed, or Habanero, plain potato chips might seem a bit ho-hum. But if you ask chefs, these humble, classic chips are like the culinary version of a high-quality pair of jeans.
“Plain doesn’t mean boring,” says celebrity chef George Duran. “It means versatile! You can dress them up or down, or just rock it on your couch with zero shame. I think anyone who says they don’t like plain chips is either lying or they haven’t tried the right ones yet.”
Cape Cod crushed the competition in our internal taste test. However, with dozens of major brands of plain potato chips on the market (and that’s not even taking into account smaller regional brands like Jail Breaker or Sterzing’s), we called in reinforcements to make sure we weren’t missing a sleeper hit.
Our Panel of Chip-Loving ChefsQualities of the Best Potato Chips
Deemed the “unsung heroes of the snack world” by MacKenzie Smith, the cookbook author applauds the nostalgic nature of plain potato chips. Betcha can’t eat just one and not think of a picnic, potluck, or casual lunch from the past.
“Whether you’re dipping them into French onion dip like it’s your job, tossing them on a cheese board to make them feel fancy, or smashing them into a turkey sandwich for that ultimate salty crunch, I love how plain potato chips are nostalgic, yet can also be elevated,” she said. “And they can absolutely disappear by the handful if you’re not careful. Basically, they’re not just a snack; they’re a lifestyle.”
As you look for the best bag money can buy, the experts recommend seeking out plain potato chips that check the following boxes:
They taste like potatoes. All of that flavor dust can mask a lot. But with plain potato chips, the quality and flavor of the spud can—and should—really shine, the chefs agree. Restaurant chef and owner Dominic Iannarelli avoids anything baked or Pringle-like, since they tend to taste more like the starches and seasonings the dried potatoes are blended with. Cooking school owner Mary Payne Moran agrees, adding that she tries to “stay away from chips that are too greasy and taste like preservatives or oil,” instead of what should be the true star: potatoes.
They’re salty. Still, just like with french fries and hashbrowns, those potatoes should be seasoned. “I want something simple and salty,” Iannarelli says. The ideal ingredient list is refreshingly short: potatoes, oil, and salt.
They’re crunchy. Duran tells us that a “proper” plain potato chip should “shatter like glass when I bite it.” If a chip lacks crispness, “it’s basically a sad, stale cracker,” Smith laughs. Chips simply taste fresher when they aren’t soggy or flimsy, adds cookbook author Dina Deleasa Gonsar.
They’re thick. The vast majority of the chefs we spoke to give precedence to kettle-cooked chips for most occasions. Restaurant chef-partner George Formaro is keen on kettle-style because they’re sliced thicker and are fried at lower temps, without rinsing off all the surface starch. Most regular chips are heavily rinsed or blanched, he explains. The starch that stays on kettle chips “gives the chips a deeper potato flavor,” Formaro adds. Plus, “the slower cooking process creates a craggy, bubbly, rugged, and crunchy texture that’s hard to beat.”
Or they’re thin. There’s certainly still a place for the slimmer set. “I change my chip thickness preference depending on my mood,” Smith tells Allrecipes. “Sometimes I want a sturdy, extra-crunchy kettle-cooked chip that could double as a tiny edible shovel for dip. Other times, I’m all about something thin and whisper-light that practically melts in your mouth or between a layer of cheese and meat in a turkey sandwich. It’s a vibe-based thing, honestly.”
The Best Potato Chips, According to Chefs
As you might guess based on those last two pieces of criteria, the best plain potato chip pick can vary based on the moment, the mood, and your personal food memories and preferences. Nevertheless, if you’re hunting for a trustworthy crowd-pleaser, Lay’s Kettle Cooked Original potato chips won’t let you down, three of our six chefs agree.
“Surprisingly good for a major brand,” according to Formaro, these thick-sliced Lay’s are “consistent and crunchy,” he says. “Far more satisfying and crunchy than standard Lay’s,” Moran adds. The pros confirm that this yellow bag lives up to the promise on the label: “Tasty Flavor, Serious Crunch.” When you take a bite, you’ll notice that “the saltiness is on point,” Iannarelli says.
Honorable Mentions
Lay’s Kettle Chips are lovely. They’re far from the only fantastic option in the chip aisle, though. (All of the options included in this story meet the mark for containing just three ingredients: potatoes, oil, and salt. So the defining factor is how they’re sliced, prepared, and the amount of seasoning.) The following brands are a very close second:
Cape Cod Original Potato Chips: With votes from Smith and Formaro, this iconic lighthouse logo-clad brand delivers “reliable crunch and flavor,” Formaro says. They’re “slightly smaller chips than some other kettle styles, but are still solid.” Cape Cod’s Original has been a staple in Smith’s pantry “forever,” because she’s “obsessed with all those little folded chips; they’re like bonus bites! They’re perfectly salty, crispy, thick yet somehow still feel light.”
Deep River Original Sea Salt: Kettle-cooked, rustic, and perfectly-salted, “Deep River chips taste like someone actually cares about your snack,” Duran says. “Every bite has this satisfying crunch that makes you feel like you’re breaking some rules—like skipping dinner for chips, which sadly, I’ve done.” Deep River cares about its community, too. Through the “We Give a Chip” and “We Give a Tree” initiatives, the company plants trees and donates to non-profits. “It’s like you’re snacking for charity,” Duran says.
Ruffles Original Potato Chips: Although Gonsar is better known for sharing wholesome family recipes like veggie-packed salmon cakes and banana-carrot muffins, “a guilty pleasure of mine are good old Ruffles potato chips,” she admits. The crunch is laudable, the ridged texture can stand up to dips, and “if you love a good salty bite, they always deliver,” Gonsar explains.
Lay’s Classic Potato Chips: When she’s craving a taste of the past, Smith tears open a bag of the OG: Lay’s Classic. Since the brand debuted in 1932, Smith is probably not alone in declaring these “the chips of my childhood.” For a dose of nostalgia and a reminder of simpler times in the shape of thin, salty chips that are “dangerously easy to eat by the handful,” Lay’s won’t let you down, she says. “My kids love them, I love them, and they’ll always have a soft spot in my heart.”
What To Pair With Potato Chips for a Chef-Approved Snack
All of these fiercely crispy and irresistible chip brands don’t require a dip to be delicious. Even so, chips and dip are a classic combo for good reason. Onion dip is one of the best BFFs for plain potato chips, Iannarelli, Smith, and Gonsar agree. As you plan your attack, Formaro has a strategy to build the perfect bite: “I like to get at least 25 percent of the chip surface covered in dip—ideally closer to 80 percent, with just enough left to grip. That’s the optimal chip-dip balance in my book!”
Dip is far from your only option for how to spiff up your chips. We can’t wait to try all of these chef-suggested ideas. Use plain potato chips to:
Read the original article on Allrecipes
Dining and Cooking