Thursday, January 26, 2012

French Fry Diary 329: Pop Chips

My first impression of Pop Chips is that they are crazy hard to open, without the use of a scissors, a blowtorch, or an AK-47. Wow, do you want us to have these things or not?

I have been hearing about Pop Chips for quite some time, from friends and family, from the Pop Chips Twitter, from strangers, and from ads. But it wasn't until recently that I actually saw them in a store. I snapped up a bag each of regular and barbeque.

Their big claim to fame is that they are not fried nor baked, but popped. Now I'm still not sure exactly what that means, I mean, potatoes don't exactly 'pop' like corn does - but I tried 'em anyway. My first impression is that they were like a natural version of Munchos. Yeah, that's it. If Munchos were natural potato chips instead of dehydrated potatoes. The difference would be that Munchos have that extra corn taste that Pop Chips don't have. The difference is more accurately the rice flour in the ingredients - which also adds a bit of a rice cake flavor to them, but it's all good.

The Bride was very happy with the calorie count, and also has become partial to the salt and vinegar flavor as well. They are all natural, with no preservatives, no artificial flavors or colors, no cholesterol, no transfats, no saturated fats, and gluten-free. The bags make a lot out of them being healthier. "Nothing fake or phony. No fake colors, no fake flavors, no fluorescent orange fingertips, no wiping your greasy chip hand on your jeans. No, really." And as you can see, they even have a sense of humor about it.

The barbeque flavor is what the folks at Pop Chips call "the tangiest barbeque taste this side of the Mason Dixon." This might not be true, but these are very good, and the brown sugar in the ingredients does give them a sweet kick.

Pop Chips are a great healthy snack, no scratch that, Pop Chips are a great snack. Recommended.

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