Taste test: These are thick, kettle-style chips with a good crunch.
They do taste very oniony, but I'm not sure whether I'd go so far as to call them "intense" chips. They're pretty good chips, and it's a nice change from the standard sour cream and onion.
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Smell test: Very mild onion aroma.
From the package: Ingredients include “dehyhdrated onions (including white, toasted, red and fried)” ... “According to culinary legend, the potato chip originated in 1853 at a fashionable New York restaurant when railroad magnate Cornelius Vanderbilt sent his fried potatoes back to the kitchen, complaining they were too thick. Annoyed, chef George Crum scornfully sliced some potatoes into a kettle of oil and fried them to a crisp. The result was a hit and the potato chip was born. Today our family operates the Boulder Potato Company in Boulder, Colorado. Using a simple family recipe, we kettle-cook select potatoes in small batches using high monosaturated sunflower and/or safflower oil, both of which are extremely low in saturated fat. 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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Company: Boulder Potato Company
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This snack was discovered by Jeremy at Denver Airport. Review published .