Taste test: These kettle-cooked chips were really, really crunchy, with an olive oil-like taste.
It was easy to taste the rosemary, but it was not overpowering. The vinegar was also apparent, but it was more of a sweet vinegar than what we tend to find in other vinegar-flavored chips. The rosemary flavor seemed to linger after finishing a chip, as the aftertaste was definitely rosemary-like, not vinegar. If you want to try a vinegar chip without the overpowering rush of vinegar, give these a try. One taster also noticed a hint of mustard.
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Smell test: I could smell the tang of the vinegar, but the rosemary didn't come immediately to the senses. Another tester suggested "it smells like the roasted red bliss potatoes that you usually get with a chicken dinner."
From the package: “Since 1994, we have operated Boulder Chips in Boulder, Colorado. Using a simple family recipe, we kettle-cook select potatoes in small batches using sunflower and/or safflower oil. We use totally natural ingredients, hand-rake every batch, and test chips at every stage of preparation to ensure quality and taste.”
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This snack was discovered by Dale in Boulder, Colorado. Review published .