Food For Thought: Kettle Chips

We have been brought up on deliciously crispy, thin, pale-yellow and exceedingly salty, potato chips, quite literally. And that’s quite an image that conjures up every time anybody mentions ‘crispy potato chips’. Because that’s exactly the way potato chips should be- subtle, and tasting only of potato and salt.

Or is it?Bector Food- Cremica- Crispy Potato Chips

Enter Kettle chips India. Defeating the usual standards for potato chips preparation, kettle chips are churned out in batches rather than at one go in a continuous flow machine. There were days when kettle chips were produced within four walls of the ‘mom’s kitchen’. Today, the innovation of the late has been channelled by commercial manufacturers and has been put to use for commercial dividends.

The ‘batch’ method is one of the major things that set kettle chips apart from the normal chips. The idea is to cook potato chips slowly under low heat and pressure settings. Presumably, the cooking process is carried out in a large kettle; whether a kettle is used always or not is a question of preference. Potato chips are cooked in small groups, huddled together from drying till frying process.

It’s hard to entertain the idea of gobbling down potato chips that don’t look like them at all, and that’s the problem with kettle chips. Thicker in texture and punctuated with potato peels to lend an unusual texture, kettle chips somehow don’t fit the bill. Unlike the normal potato chips, these are not doused in salt and have a golden-ish colour that is largely a result of the caramelization of natural sugars.

A flip side to the chips that have been infamously labelled ‘unusual chips’ have one great thing to offer- crunch. And crunch is something that we all pine for, isn’t it?

To some, the very texture ad semblance of kettle chips might be repulsive and odd, yet, that they are relatively healthier and offer a taste of the unconventional is good enough to have them tried.


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