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Working in batches, add potatoes to hot oil (about 3/4 cup slices per batch; do not overcrowd the Dutch oven), and cook, turning occasionally, until light golden brown, about 3 minutes per batch.
We tasted 13 plain potato chip brands, including kettle-cooked and crinkle-cut varieties. Here are the five best options for dips, sandwiches, and snacking.
Regular potato chips are mass-produced and continuously fried at a steady, high temperature, which results in a thinner, crispier chip. Kettle-cooked chips, on the other hand, are fried in small ...