Taste: These potato chips had a light yellow color, with some wiggly shapes and many bubbles of various sizes embedded inside. Like other chips cooked in lard, they had a moister feel than your typical potato chip, but this kind didn't have that much of a noticeable pork or bacon taste. There was some of that taste that built up after eating several chips in a row. The crispness was very good and the crunch fairly solid, with a mild potato flavor and a middling level of salt. We had noticed some greasiness in Good's Home Style version but not nearly as much with this kettle-cooked kind. Not the strongest or saltiest potato flavor you'll find, but a good potato taste and nice texture.
"Ingredients: Whole Fresh Potatoes, Lard, Salt, TBHQ added to protect flavor." ... "Reg. Penna. Dept. Agr." ... "In business since 1886" ... "In 1886, Anna Good, with the help of her husband Samuel, went into the potato chip business. Today, five generations later, we still use the same great recipe to make The Original Good's Potato Chips. Our long success is very simple. It includes a small group of great employees and generations of loyal chip customers."