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Includes 64 counts of 1.375 ounce bags of Miss Vickie's Sea Salt & Vinegar Flavored Kettle Cooked Potato Chips. These Cape Cod Potato Chips are a delicious and healthy snack that's made with simple ingredients. They're kettle-cooked chips with a classic fold and crunch, gluten-free, and verified non-GMO. They're perfect for any occasion - take them on the go for a quick snack or enjoy them at home as part of a lunchtime salad or road trip snack.

You had me at cornstarch for extra crisping. Nobody would dare try to serve you fish and crisps and call them chips. If you order fish and chips even in the most out of the way little hole in the wall in the US, you'll get battered, deep fried fish with fries, er, chips. Yes, I've made fries by parboiling potatoes lots of time, but the point of this recipe was to make it easier - just using the oven, not having to dirty another pan. They are a huge hit with the family, love them.
Do I need to soak the potatoes first?
The starch in the chips will mean they REALLY want to stick to the tray. These sugars cook quickly, causing the potatoes to brown on the outside before the inside is cooked. We're covering the potatoes for the first part of the cooking process - which starts the cooking process whilst protecting them from browning. Starch can make the surface of the potato sticky - which can make the chips stick together on the baking tray. We're coating the chips in a little oil - which will stop them sticking together.

Drain the potatoes thoroughly and then pat dry with paper towels. Remove as much moisture off of the potatoes to avoid splatter when putting them in the oil. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. On oil, sunflower and sunseed are very efficient, and many people swear by using groundnut oil. But, if you’re after flavour, cooking chips in beef tallow gives you better flavour and colour – the choice is yours.
Recipe tips
We use 1.6 million tonnes of potatoes a year in the UK to make them. Peel the potatoes and cut lengthways into roughly 1cm/½in slices. Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water to remove excess starch. (If you have time, it's worth letting the chips soak in a bowl of cold water for several hours, or overnight.) Pat dry with kitchen paper. Cut the potatoes into medium-large chips and place them into a large bowl of water. When you're ready to start cooking, drain and dry the chips with a clean tea towel or paper towel.
The chips are fried in batches, drained, and fried again until golden, ensuring they are crisp. Sprinkled with salt, they are addictive and taste great with burgers and fried fish. The hard part was picking which chips to include in this survey, knowing it was impossible to include every recommendation. Should I taste-test onlycrunchy kettle chipsor include continuously fried chips (thin and crispy, like Lay’s) or rippled chips? Do I count only traditional barbecue flavoring (in the brown, molasses-y, KC Masterpiece sense), or do I include honey barbecue and spicy barbecue flavors? What about other regional genres of barbecue, such as vinegary North Carolina-style?
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Sprinkle with the 1tsp salt, ½ tsp pepper and ½ tsp paprika, then drizzle on the rest of the oil . If you're reading this, consider a financial donation to either food pantry. Once I tried all 30, I narrowed down the list to a dozen finalists. I needed a day to try the final 12 with a refreshed palate, and from there I narrowed it down to my six favorites . Stacey is our Senior Food and Drink Editor, looking after all food and drink reviews — from coffee pods and veg boxes, to natural wine and tequila.
Not only are they great with battered cod, they can also be loaded with cheese for a nostalgic treat, or simply sandwiched in a chip butty. For Chip Week we asked 2013's National Chef of the Year, Hayden Groves, for his top tips on how to make perfect chips. Read on for advice on the best chipping potatoes, how thick to cut them and how many times to cook them. Add about 2 to 3 inches of oil to a heavy pot or Dutch oven and attach a deep-fry thermometer. Heat the oil to 320 F/160 C. Carefully lower some chips—about 2 handfuls—into the hot oil using a slotted metal utensil or deep-fry basket. This recipe was tested in a Tefal ActiFry Genius XL 2-in-1 air fryer which has 2 sections, a bowl with a paddle and a tray that can be added at the top.
The Best BBQ Chips: The United States of Barbecue Chips
Still, this made this pack feel more homemade, and ensured everyone got some crispy bits. Our panel of 10 taste testers sampled 11 varieties of oven chips, from fresh frites to frozen chunky chips. They were looking for those with a crispy, golden batter and a soft, fluffy middle.
Read this blog article to learn more about which one is better for your tastebuds and what else you should take into consideration when choosing the type of chip you eat. Three decades on, Miss Vickie’s still believes in making things better. A potato chip company has to really go out of its way to make its product taste awful.
Best I have ever cooked oven chips!! Never got them as crispy before, superb. The methodology for tasting these barbecue chips was straightforward.

Sprinkle with cornflour, then place on an oiled non-stick baking tray. Sprinkle with salt, pepper, paprika and drizzle on more oil. PERFECT PARTY FAVOR – These individual bags are the perfect size for lunch, birthday party favor bags or give to wedding guests for late-night snacks. Leave them at work, in the car or pantry. They are easy to grab whenever and wherever you need a snack. Drain potatoes; place on paper towels and pat dry.
To slice uniform chips, use a mandolin to slice the potato. It not only cuts down on time, but using a slicer creates consistent slice sizes which ensures that your chips will cook evenly. The secret of good chips is to cook them twice at two different temperatures, so you will need a deep pan and a thermometer for this recipe. Place the washed chips in a pan of cold water, bring to a gentle boil, and simmer for 3 to 4 minutes. Use a large metal sieve to gently lower the chips into the pan for around 8 minutes, or until soft but not coloured, then remove to a tray to cool.
Looking for a delicious snack that will take you back in time? Miss Vickie's Kettle Cooked Potato Chips are the perfect choice! Made from hand-selected potatoes, these chips are cooked with care and sliced with precision for the perfect crunch. They're then placed in special packaging to keep them fresh and crunchy. Miss Vickie's potato chips bring you the honest, simple taste of long ago, full of tradition and nothing but the great taste you love. Miss Vickie's Kettle Cooked Potato Chips are cooked with care and patience to bring you the flavor of a less hurried time.