Gibble's Krinkle Kut Potato Chips
Taste test: These wide-rippled potato chips had a bright yellow color on nearly all of the surface of the chips, as there were very few brown spots.
Very few of the chips were broken, and there were quite a lot of chips in the bag. The taste was very potatoey and quite flavorful, despite not having all that much salt. These taste was a bit greasy (thanks to the lard that the chips were cooked in) but our tasters munched through the whole bag quite rapidly.
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Smell test: Very nice potato smell.
From the package: “Did you know? When George Crum, a Native American chef, served the first potato chips to Commordore Cornelius Vanderbilt in 1853, he used the animal fats available in his day to produce his new product. Today, with all the various oils on the market, Gibble's still uses lard - an animal fat - to make their potato chips. Why? Because we believe that simple and natural is best. Do you realize that, commonly, to produce vegetable oil, seeds must be roasted, steel rolled and flooded with hexane solvent to extract the oil, which is then treated with lye, neutralized with hydrochloric acid, filtered through diatomaceous earth, and deodorized under high temperature? Lard is a rich, naturally stable fat, rendered from pork that provides the true home style flavor most people prefer. Pure energy. Simple and delicious. We at Gibble's are proud to use the same fine ingredients that made us a hit many years ago at our farmers market stand - chips so wonderfully good they're 'Nibble Gibble-icious' We want to be your potato chip!”
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Company: Martin's Famous Pastry Shoppe, Inc.
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This snack was contributed to Taquitos.net by the manufacturer. Review published .
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