Crunch on these restaurant-style tortilla chips cooked with sunflower oil when you're in the mood for a margarita. Popped instead of fried, these addicting chips use green and yellow peas in place of potatoes and pack 6g protein per serving. Embrace a full-fat chip! There's only a one-gram difference in total fat between the original and reduced fat versions of these Deep River chips, so whichever one you choose makes a good snack. Swapping in beets for potato or corn chips amps up both the flavor and the fiber.
One serving of these colorful crisps has 8g, almost a quarter of what you need per day. Or sneak some legumes into your snack break. When you're looking for big flavor, pick chips that use real food ingredients, not synthetic ones.
Baked crisps aren't necessarily better than fried kinds, either, as they often include more sodium and highly processed additives. Barbeque fans, try these seasoned crisps made with mesquite, brown sugar, and paprika — plus notes of exotic spices for an added boost. You can get this Lay's reduced-fat chip at almost any grocery store or gas station.
There's mg of potassium in a serving, which makes them a pretty decent snack. The next time you're at Whole Foods , pick up a bag of tangy chips that taste just like a crunchy deli pickle. Adventurous eaters, take note. These full-fat chips totally fit the bill. They're cooked in small batches, which means they use less oil literally, because the batches are smaller and the less oil you use, the lower the fat content.
Got a sweet tooth? Try eating a handful of these crisps for dessert or using them as a topping on Greek yogurt. You could argue that kettle chips have a slight edge on account of the lower temperature of the oil, as the high temperature of conventional methods oxidizes the cooking oil, creating damaging free radicals. But that's a pretty insignificant bonus.
At the end of the day, a potato chip -- fried, kettle cooked or even baked -- is still a potato chip. More from YouBeauty. News U. Every vote is a voice that tells a story. Kettle-cooked vs. The Tylt. By Jessie Blaeser. Join the conversation. Real-time Voting. 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.
According to ThoughtCo's Mary Bellis, the legend behind the potato chip had its start in thes thanks to George Crum: During his shift, a disgruntled customer kept sending back an order of french fries, complaining that they were too thick.
Frustrated, Crum prepared a new batch using potatoes that were sliced paper thin and fried to a crisp. Surprisingly, the customer, who happened to be railroad tycoon Cornelius Vanderbilt, loved it. Snack Week. Sign up for the Sign up for Eater's newsletter The freshest news from the food world every day Thanks for signing up! Check your inbox for a welcome email. Email required. By signing up, you agree to our Privacy Notice and European users agree to the data transfer policy.
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