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    Eater | Jenny G. Zhang | 9/15/20 | 3 min
    5 reads4 comments
    8.3
    Eater
    5 reads
    8.3
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    • normanbae
      Scout
      1 month ago

      A fun lighthearted read about kettle chips. What do you think about kettle chips?

      • jeff
        Top reader this weekReading streakScoutScribe
        4 weeks ago

        I think they're obviously the best kind of chip! It never even occurred to me that anyone could come to any other conclusion. Fun read, indeed. At least we can all agree that plain baked Lay’s are garbage.

        • normanbae
          Scout
          4 weeks ago

          Agreed on point 1 and point 2!

    • thorgalle4 weeks ago

      Haha, reminds me of a more dry article about the factories where these are made.

      When it comes to snacking, there are fewer choices finer than a wholly intact sour-cream-and-onion chip,

      I don’t get this. The European Nordics are obsessed with these. With sourcream-and-anything-you-can-imagine. In Belgium the two defaults are salted or paprika flavour, I prefer those any time of the day.

      No matter the flavor of the chips, the taste nearly always smacks overwhelmingly of oil. Eating a small bagful feels like coating one’s mouth in grease, almost like a salve left over to make up for all the vigorous chomping that tooth and tongue and gums had to engage in to facilitate consumption. All that work, and for what?

      Kettle chips do their own thing. I like variation. It’s good to have them all.