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From the package
"In the beginning there was kettle cooking, and it was good. 150 years ago, potato chips were born as a gourmet food. Fresh potatoes were sliced thick, cooked in large kettles, then hand seasoned — 'The Thick and Crunchy Treat For the Elite.' Well, we decided to bring traditional kettle cooking back. Dutch Crunch chips are kettle cooked naturally, a small natch at a time, in pure Sunflower oil. We insist on Sunflower oil because it has no cholesterol, which is good, and it cooks the chips to a perfect crisp, with no oily taste, which is great."