I'm a Chef, and This Is the Only Brand of Potato Chips I Buy

I've been a salt-and-vinegar girl for as long as I can remember. Summer camp lunches almost always came with a bag of Lay's, and I'd savor that tangy vinegar punch like it was the best part of the day.

But let’s be honest: Those thin, greasy sheaths of potato barely hold up, and the flavor has never lived up to the memory. They dissolve too quickly in your mouth, leaving more disappointment than satisfaction.

Then, I discovered Boulder Canyon Malt Vinegar and Sea Salt Canyon Cut Potato Chips, and my salty, vinegary dreams were suddenly realized. The "canyon cut"—the brand's crinkle-cut version of a kettle chip—is hands-down perfection. Here are a few reasons why I love them.

Kettle Cooked: A Non-Negotiable

When it comes to potato chips, it's kettle-cooked or bust. There’s something magical about the small-batch, lower-temp fry. Thick enough to deliver a satisfying crunch but never tough, a kettle-cooked chip has that satisfying shatter that makes you want to reach for another handful immediately.

Ridge to Ridge, It’s No Contest

For audible crunch, I take kettle chips one step further: I love a crinkle-cut chip. The wavy surface isn't just for looks—the ridges hold flavor better, provide peaks and valleys for extra crunch, and just feel more substantial in between your fingers.

I have a soft spot for nostalgia, of course. Cheddar and Sour Cream Ruffles were college staples for me and my roommates—a lightweight, airy indulgence we devoured like it was a food group. (We still always make sure to have some on hand for all reunions and gatherings.) But those thin, airy chips can't hold a candle to a true crinkle-cut kettle chip. (Sorry, roomies.)

My devotion to these Boulder Canyon chips even sparked a blind taste test at home, with my husband passionately demanding, "We've gotta go crinkle-to-crinkle!" Of course, I obliged—for science. Ruffles didn't stand a chance.

Kettle Brand Krinkle Cut Chips made it to the final showdown, but Boulder Canyon crushed them: the ultimate shattering crunch without any toughness. (I love it when I'm right.)

A Level up on Vinegar

Boulder Canyon uses malt vinegar, made from fermented barley, which gives the chips a nutty complexity and a hint of sweetness that sets them apart from the standard, uninspired salt-and-vinegar offerings. Still, the flavor hits hard—the salty punch is bold, bright, and exactly what a craving demands.

Worth the Upcharge

At $2.69 for a single-serving bag, Boulder Canyon chips are slightly pricier than budget brands, but absolutely worth it. Chips aren't a pantry staple in my house; they are a special treat, a party indulgence, a little luxury. When the flavor and texture are this good, a few extra cents are nothing.

These are the chips I'll reach for when I want something satisfying and unmistakably, unapologetically delicious.

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