The short version
Thick, hard, extra-crunchy potato chips. Kettle chips don't snap in a thick dip, they stand up to smoked fish and caviar, and they turn French onion dip into the most popular corner of the board. A plain, sea-salt bag is all you need.
What it is
Kettle chips are potato chips fried in small batches in a kettle of oil rather than on a continuous conveyor. Cape Cod Potato Chips started making them in 1980 in Hyannis, Massachusetts, and the style spread across the country. Most are made from thick slices of russet or chipping potatoes with the starch left on.
- Taste
- salty, toasty and deeply potato-y
- Texture
- thick, hard and shattering, with folded, curled edges
- Look
- golden with darker brown edges and lots of curls
The crunch comes from the batch. When a load of cold potato slices drops into the kettle, the oil temperature falls, then slowly climbs back up. The slices cook longer at a lower temperature, losing water gradually, so the starch sets harder and the slices curl and stick together. Continuous fryers hold one high temperature and make thinner, lighter chips.
What it pairs with — and why
| Pair it with | Why it works |
|---|---|
| French onion or ranch dip | Thick chips scoop thick dips without breaking. |
| Pimento cheese | Southern spread on a sturdy chip. |
| Smoked salmon or caviar | Salty crunch and rich fish. The high-low classic. |
| Beef jerky | Salt and smoke for a game-day board. |
| Dill pickles | Sour crunch with salty crunch. |
| Champagne, lager or a dry rosé | Bubbles and acid cut through fried fat. |
Skip it with: delicate fresh cheeses. Chips are too salty and loud for burrata or fresh mozzarella.
How to prep it for the board
- Open the bag right before guests arrive. Chips go stale fast.
- Pick out the biggest, flattest chips for the board and save broken ones for snacking.
- Serve about an ounce per person, in a bowl or a loose pile beside the dip.
- Keep them away from wet foods like pickles and olives.
- Refill from the bag instead of piling everything out at once.
- Fix: if they've lost their crunch, bake them at 350°F for 3 to 5 minutes, then cool.
What to buy
| Product | Where | Notes |
|---|---|---|
| Cape Cod Original Sea Salt Kettle Cooked | Most grocery stores | The top pick. The original kettle chip. |
| Miss Vickie's Original Kettle Cooked | Most grocery stores | The crunchiest. |
| Lay's Kettle Cooked Original | Everywhere | Good value. |
| Kettle Brand Sea Salt | Most grocery stores | Thick and well salted. |
| Tortilla chips | Most grocery stores | For salsa and queso. See its own page. |
Ranked picks: our top-rated kettle chip is Cape Cod Original Sea Salt, with Miss Vickie's as the crunchiest. See the full ranking of the best kettle chips.
Label check: plain or sea salt flavors pair with everything. Barbecue, salt and vinegar, and jalapeño chips take over the board.
Quick FAQ
What makes kettle chips different from regular chips?
They're fried in small batches, so the oil temperature drops when the potatoes go in and the chips cook longer. That makes them thicker, harder and crunchier.
Are potato chips okay on a charcuterie board?
Yes. Kettle chips are sturdy enough for thick dips and pair especially well with smoked fish, caviar and onion dip.
Are kettle chips gluten-free?
Plain kettle chips are usually potatoes, oil and salt. Flavored ones can contain wheat or malt vinegar, so check the label.
Do potato chips go with caviar?
Yes. Salty, crisp, plain kettle chips with a spoon of crème fraîche and caviar is a popular high-low pairing.
How do you keep chips crisp on a board?
Add them right before serving, keep them away from wet foods, and refill from the bag rather than piling them all out at once.
