French Fry Diary 744: Boulder Canyon Barbecue Potato Chips

Now I have reviewed Boulder Canyon potato chips here before, about five years back, and they looked quite different.  The packaging referred to natural rather than authentic and didn't make so much of the oil, as opposed to this current packaging which has 'Coconut Oil' taking up nearly a quarter of the bag front. 

These chips are again in the tradition of long-named potato snacks, properly titled Boulder Canyon Coconut Oil Kettle Cooked Potato Chips, Mesquite Barbecue Flavor - wow, that's a mouthful.  Hopefully it will be a good mouthful once I open the interesting new bag.

Previously Boulder Canyon made much of their healthy ingredients.  Their saying on the front, 'Live Better. Eat Boulder.' kinda still puts across the point in a clever way, and the chips are still gluten free, kosher, vegan, low sodium, with no GMO, MSG, transfats, or cholesterol, and are cooked in 100% coconut oil.  The problem with the chips I tried before was a lack of both salt and taste.  Hopefully now, especially with BBQ flavor, these'll be better. 

There's a nice mesquite aroma when the bag is opened, that's about where it ends.  The flavor is only okay with a sweetness so particular I had to check the ingredients for sugar. The chips are still a bit bland once you get past the BBQ. Disappointing.

Marni Greene on Red Lobster's Potato Chip Shrimp

Here's a guest blog on Red Lobster's new Cape Cod Kettle Chip Crusted Shrimp from occasional FFD contributor Marni Greene, take it away, Marni, and thank you!

On Monday, my boyfriend and I got into our normal conversation about where to go to dinner.

“Where do you want to go?”

“I don’t care.  Where do you want to go?”

“I don’t have a preference.”

“Just drive me someplace with food because I am hungry.”

And this is how we ended up at Red Lobster.

A month ago, I had told Glenn about the new shrimp crusted with Cape Cod kettle chips and decided to go with a dish that had them.  The important thing to remember about me is that I have bad luck with my food at restaurants.  This time it was my skewer of red shrimp with BBQ sauce came out with raw middles so those had to go back.  Thankfully, the rest of my meal came out cooked so I ate that while I waited for my replacement.

The kettle chip shrimp came out not greasy and crunchy.  I don’t know why but it surprised me how much they tasted like potato chips.  I really did not think that it would have that much of a distinctive taste of the actual kettle chips.  I would love to see these as a regular menu item.  The shrimp came with a green onion dip that would probably taste really good for dipping plain potato chips in.  I went back and forth using this dip and cocktail sauce with lemon in it and they tasted great with both flavors.  I would definitely get these again.

Red Lobster Potato Chip Shrimp

Currently at Red Lobster, they're celebrating Lobster & Shrimp Summerfest. One of the dishes featured in this extravaganza is the new Coastal Lobster and Shrimp including "tender shrimp crusted with Cape Cod kettle chips to add a little extra crunch."

Potato chips also star in the new Cape Cod Shrimp and Chips, and that last one comes with fries.

You should always get the fries anyway, but don't forget the Cheddar Bay Biscuits, the real reason to go to Red Lobster at any time. Special thanks to Marni for hipping me to these meals.

French Fry Diary 720: Wise Kettle Cooked Potato Chips

I had recently reviewed Wise potato chips, noting the decline of Herr's with the rise in quality of Wise. As Herr's seems to be pushing their kettle chips hard, based on how packed Wawas are with them lately, I wanted to give Wise's opposite number a look and taste.

Wise seems to concentrate on the small batch aspect of kettle cooking on their packaging, something that as with fries, with chips, is very important. Sadly, like many of the Wise chip varieties, these were hard to find. I finally wrangled a bag of the Original. They keep the ingredients simple: potatoes, vegetable oil, and salt. Additionally these chips are gluten free, with no MSG or preservatives, and zero transfats.

When I opened the bag, I got that great Wise potato chip smell I've come to expect, but looking inside, I was kinda disappointed. These were quite small chips, many just over an inch in diameter, not at all the size or shape shown in the art on the package. To Wise's credit it is noted that the illustration is "enlarged to show detail."

The potato chips are quite crunchy, as well as thick and twisted the way kettle chips should be. These are fine for munching, but not nearly big enough for dipping. I would be lying if I didn't say I was disappointed, but still I would get these again.

French Fry Diary 698: Herr's Kettle Cooked Mesquite BBQ Potato Chips

As much as I hate to say this, mostly because I really used to enjoy Herr's chips, but in recent years, maybe just over the last decade, their potato chips have decreased in quality and taste. They are much thinner, and greasier. There was a time when I would have said they were the best, but no longer.

That said, Herr's can make kettle cooked potato chips. They have the thickness and the crunch their regular chips used to have, well, maybe just a little crunchier. All of the varieties of kettle I've tried from Herr's are quite good, I just wish the flavors were consistent across the board.

These mesquite BBQ chips are great but this is the only chip you can get that flavor on. Just like the tangy BBQ on the popped chips or the honey BBQ on the regular. How about a baby back rib baked chip? Or a honey BBQ lattice cut?

Anyway, these chips are awesome, a little hot, a little sweet, and just right for dipping with their kettle twists. Recommended.

French Fry Diary 685: Trader Joe's Turkey and Stuffing Seasoned Kettle Chips

When the Trader Joe's Fearless Flyer arrived at my door for November, I perused it as usual, always looking for something new and interesting, or much more rare, something I usually purchase there that's on sale. What a Thanksgiving surprise when I saw Turkey & Stuffing Kettle Potato Chips right there in the front page - touted as Thanksgiving dinner in a chip. I knew what I was getting next trip to Trader Joe's.

So after getting the Trader Joe's usuals, and being sorely disappointed they were already out of Advent calendars in mid-November, I got these unique chips home. The Flyer promised something out of science fiction, like a meal in a pill, but honestly their description sounded more like Violet's gum in Willy Wonka, right down to the gravy. This description made me a little scared to try it. No one wants to be juiced like a giant cranberry, ya know?

Much like this year's Do Us A Flavor contest entries, the ingredients include a mysterious item called 'turkey & stuffing seasoning,' but at least Trader Joe's tells us what's in that in parentheses after that. Some chemicals and fancy words, but more satisfying than just the word 'seasoning.'

Upon opening the bag (after cutting off the top, it was from Trader Joe's after all), a pleasant aroma hit me, potato chips, maybe some garlic, good stuff. As with the aforementioned contest entrants, I had The Bride try one first. She thought they were okay, getting the turkey flavor right away, with the stuffing coming cumulatively after a few more chips. No gravy running down her throat though.

I experienced much the same in this thick and crunchy kettle cooked chip. Not bad at all, these chips definitely fall into the category of other meat chips I've tried and reviewed. They're pretty good, but with that weird Jelly Belly vibe of this-shouldn't-taste-like-this. I also think, and this may be a weird reverse engineering idea, but I think they might be really good crushed up and used in stuffing. They are definitely worth a try once a year for Thanksgiving, and no Oompa Loompas in sight. Yet.

French Fry Diary 673: Jessica's Do Us A Flavor 2015 Taste Testing

Guest Post by Jessica Walsh

Although the Lay’s Do Us a Flavor contest was established in 2013 (as far as I could tell), I had never participated in taste-testing or voting. Instead, I lived vicariously through Glenn and his reviews, taking his word for it. The man knows his spuds. After a winner was declared, I knew better than to complain if I disagreed since I hadn’t utilized my voting power.

This year, after reading Glenn’s lackluster review of what I assumed would be my favorite flavor, New York Reuben, I decided to get off the bench, get in the game, put my taste buds to the test and exercise my right to vote.

Like all red-blooded Americans, I have an opinion and I figured with thirty years of potato chip-eating experience, I am more than qualified to weigh in. Some gals like chocolate and sweets; this gal once considered giving her guinea pig’s salt lick a taste. I am a self-proclaimed potato chip connoisseur.

To make things more fun, however, I called on my gang of guys to help me out with the taste-testing. My husband, Mike, our friends, Rudy and Jay, and myself have 130 years of cumulative chip-eating experience. We know chips.

Some stats:

Jessica’s favorite chips: Herr’s ruffled sour cream and onion & Herr’s Boardwalk Salt & Vinegar Kettle Cooked.

Rudy’s favorite chip: Herr’s Boardwalk Salt & Vinegar Kettle Cooked (this is why we’re such good friends).

Mike’s favorite chip: Herr’s Kettle Cooked Jalapeno. (For the record, this is the only potato chip I have ever encountered that I prefer NOT to eat. I don’t believe it’s Mike’s favorite based on flavor, but on the fact that it is the only snack he can bring into the house and know it will still be there when he wants some.)

Jay’s favorite chips: Jay is an Utz guy. He goes for Grandma Utz Plain Kettle Cooked or Utz’s Kettle Cooked Smokin’ Sweet.

We are kettle-cooked people. Nothing beats that crunch. Poor Lay’s. Not one of us has a favorite among their extensive selection. Let’s see if these flavors win us over…

“Okay, gents, let’s begin!”

We started with the Wavy West Coast Truffle Fries. I read the ingredients, and what Angie Fu had to say about her flavor. I was pleased with the appearance, which greatly resembled my beloved sour cream & onion. Upon taste though, I felt they were lacking that earthy, mushroom-y flavor that truffles are known for. Rudy commented that they tasted like a spice cabinet, and that he wanted ketchup to dip them in. Angie Fu, we ain’t fuled by your finalist that fell flat.

With fungus on my mind (not literally), I told the story of the mushroom that was sad he couldn’t stay at the party. “I’m a fun-gi! I promise I won’t take up mush-room.” Rudy said the chips were at least better than my jokes.

“I don’t know,” Jay began thoughtfully. “They say wavy, but they just laid there.” Yeah, it was time to move on.

Next we tried the New York Reuben. Having all grown up near New York, we have all had MANY Reubens in our lives. The Reuben is to North Jersey what the cheesesteak is to South Jersey. Glenn never had one so he cannot be trusted on things such as this. After all, he doesn’t write for The Amazing Sandwich Diary.

I don’t know how the chemists do it, but we absolutely all agreed that these chips taste EXACTLY like a Reuben. For me, the most prominent flavor was the rye bread. I got the caraway (all the best rye breads are seeded), the tang of the Thousand Island dressing, the cheese… I only wished they were a little saltier.

The dreaded four-chips-in-one tower bite

“I wish I had a pickle to go with these,” Rudy commented. “Oh, even better would be dill pickle potato chips mixed with these chips! Or a Reuben with a side of fries,” he added as he plucked a truffle chip and a Reuben chip from the tray and popped them in his month at the same time. I promptly followed suit. Nope, not good.

Jeff Solensky, the finalist who chose this flavor, grew up in Long Island so he has credibility. But even though the Reuben chips taste exactly like they should, they’re not my favorite. If the contest was based on accuracy to title alone, they’d be the clear winner. But I don’t want my chip to taste that much like something else because it just confuses me. I rather just eat a Reuben. Sorry, Jeff.

Next up was the Kettle Cooked Greektown Gyro. I already established that we all love kettle cooked chips. These were nice and crunchy. Too bad they were also DISGUSTING! First of all, they look dirty. They’re dark and the seasoning looks like cigarette ash and dust. I was hesitant even putting it in my mouth. “That is not good,” I said after one bite.

If James Wagner is happy with the chip he came up with, then I think it is fair to say that they serve crappy gyros in Texas, a place not at all known for its Greek cuisine.

Jay actually threw his chip out, rather than finish it. Hey Lays, I betcha we CAN eat just one. Sorry James, there’s no way you’re winning the big bucks.

Little did we know we were saving the best for last. First, let me state that I have never in my life eaten Southern Biscuits & Gravy. It is my understanding that above the Mason-Dixon Line we have something called cream chipped beef served over white bread or some sort of bread that’s not a biscuit because we have bagels here. Both look unappetizing. Bread drowning in a white gelatinous goop of butter, flour, some sort of dairy product and meat drippings? Gross.

So imagine my surprise when I loved these chips! I immediately got a breakfast sausage flavor and I love breakfast sausage. I also got a hint of butter. This was such an obvious winner for me and so far beyond the others in terms of flavor. I would actually buy these chips again!

Hailey Green, I hope you win $1,000,000! I am going to spend the remainder of the voting period supporting you. When you win, please reimburse me for the Vote for Hailey pins and lawn signs I just ordered from Café Press.

I’m still not ordering that goopy mess at a diner, though.

I must sadly report that although Southern Biscuits & Gravy was my favorite flavor, it was not unanimous. Rudy adamantly and stubbornly voted for pretzel rods and salt & vinegar chips, adding that truffle would be in dead last and the remaining three were tied for third.

Jay and Mike, brothers by different mothers, chose the Reuben first, followed by the biscuits and gravy, then the truffle fries, and then the dirty disgusting gyro chips. James Wagner, GO HOME.

Lastly, we stacked all four together and put the towers in our mouths. It was pretty bad.

“It’s like a Reuben with gyro meat and a side of fries coated in sausage gravy!”

I do not recommend eating all four at once. However, I do recommend you VOTE! Remember, if you’re not a part of the solution, you’re a part of the problem and if those Greektown Gyro Garbage chips show up on my grocery store shelves, we WILL have a problem.

Do Us A Flavor 2015 Roundup

Just for the sake of ease, here are my reviews of all of this year's Lay's Do Us A Flavor Contest Finalists in one place.

Kettle Cooked Greektown Gyro Potato Chips

Wavy West Coast Truffle Fries Potato Chips

Southern Biscuits and Gravy Potato Chips

New York Reuben Potato Chips

Those are my thoughts, so what did you think, and which were your favorite? And if you haven't voted yet, you can do so here.

French Fry Diary 662: Nathan's Kettle Cooked Crinkle Cut Potato Chips

Now I've reviewed them before and I'm quite fond of Nathan's Potato Chips, the thick crinkle cut style. On a recent stop at the fryless Nathan's at the Thomas Edison rest stop on the NJ Turnpike, I saw these chips - kettle cooked crinkle cuts. I figured I'd give them a try.

First things first. The bag was so hard to open (I eventually gave up and just used a scissors) I thought perhaps I was mistaken and had actually bought it at Whole Foods or Trader Joe's.

These are almost identical to the other chips in every way except for the kettle cooking. The chips are too crunchy and too greasy. It's almost as they were trying to ruin them. But I can't really say that. I don't like these, perhaps someone does.

French Fry Diary 659: Cape Cod Waffle Cut Barbeque Ranch Potato Chips

When I first saw these at Rastelli's, I must admit I was pretty angry. The store had gone from a place I would go because they had Charles Chips to a place I likely wouldn't go otherwise. Oh, they still carry Charles, but only in the $14 tin cans.

I was vowing to never come back unless this changed when I saw the Cape Cod Kettle Cooked Potato Chips in the Waffle Cut Barbeque Ranch variety. They were worth a try, even though of course there was no guarantee that Rastelli's would ever have them again.

I had tried the Sea Salt flavor a couple years ago and praised the dippability factor of these chips. They are still aces in that department, very thick and still better than Herr's Lattice Cut chips. The barbeque flavor is solid and smoky, so the chips are good whether you dip them or not.

French Fry Diary 646: Tyrrells Hand Cooked English Chips

When you start using words like 'hand cooked' and 'English' around a French fry and potato chip connoisseur like me, and you have my attention. So when I saw this bag of Tyrrells Hand Cooked English Chips at the store recently, I was all in and took them home.

I selected the Lightly Sea Salted variation, but they also come in several other gourmet flavors and even veggie chips. Hand cooked in small batches at Tyrrells Court Farms, these chips made from local English Herefordshire potatoes, are healthful, gluten free, and all natural, with no MSG or other chemicals.

The chips themselves are smaller chips, skin on, with a bit of a kettle vibe to them. Lighter and not as crunchy as kettle chips, these tasty chips are addictive and good for dipping despite their size. I just wish they had a barbecue flavor. I liked these potato chips quite a bit, two thumbs up.

French Fry Diary 639: A Double Shot of Martin's

My friend Marni does a bit of traveling regionally, and when she does she is always on the lookout for new and different potato chips. A recent excursion brought two different kinds of Martin's potato chips to my attention.

Martin's is local to the south central Pennsylvania area, and make a variety of salted snacks, but that's not unusual, this area is hot with chip companies, especially those created after the Second World War. Martin's has a certain distinction as being a Presidential favorite, served on Air Force One several times.

The first bag was Martin's almost redundantly named Kettle-Cook'd Hand Cooked Potato Chips. Their claim to fame is that they're done the 'old fashioned way,' slow cooked one batch at a time. Very crunchy, they have a clean taste, which was refreshing. Great for dipping. Thumbs up.

The second bag was Martin's Bar-B-Q Waffle Potato Chips, which were, according to the packaging, 'bursting with flavor.' In this case, waffle is just another word for simple ripple cut chips. They are flavorful though, a nice heat with a bit of an aftertaste bite.

These chips also appeared to be slow cooked to that same crunch mentioned above, making them, with their ridges even better for dipping. These are awesome dipping chips.

This was a good delivery from potato chip Pennsylvania, thanks, Marni!

French Fry Diary 624: Wholesome Goodness Potato Chips

Wholesome Goodness, whose slogan is "love foods that love you back," has been showing up in local Rite Aids and Wawas recently. Besides potato chips they also sell healthy cereals, sauces, granola, broths, and juices. They say their mission is "to replace food that has become highly processed, loaded with sodium and fat, and made with ingredients you can't pronounce." Let's see how their potato chips are.

As usual I opted for the Barbecue Flavored variety of Wholesome Goodness Kettle-Cooked Potato Chips. They have no transfats, no MSG, no cholesterol, and even though they are cooked in vegetable oil (containing one or more of the following: canola, corn, or sunflower). They are also kosher, all natural, and have no preservatives.

True to their word however the hardest ingredients to pronounce are paprika and torula yeast. They seem to have a problem with many ingredients, and are quite proud to go so far as to ban one hundred and twenty-six ingredients used by other companies.

Upon opening the bag I was struck by a wonderful smokey barbecue aroma. The taste of the chips themselves did not disappoint either. The barbecue flavor is subtle and understated, it's nice with no burn. They have the twisted shapes promised by kettle cooking that is so perfect for dipping. These chips were really good.

French Fry Diary 612: One Potato Two Potato Sweet Onion Potato Chips

One of my favorite local grocery stores, Gennuardi's, closed recently. While they are much missed, in their place a new place opened - Rastelli Market Fresh. This grocery store is kinda like Whole Foods meets Shop-Rite plus beer and wine. Nice selection, I like it, and the best part is that they have Charles Chips. They also have One Potato Two Potato chips too.

I've reviewed a One Potato Two Potato selection before, the Hawaiian BBQ. This time I picked out the Sweet Onion Kettle Potato Chips. These chips are cooked in small batches in expeller-pressed sunflower oil, with no gluten, no MSG, no GMO, no artificial flavors, and no preservatives. What do they have? The ingredients include potatoes, sugar, salt, and garlic and onion powders. The bag also has fun tater trivia too.

When I opened the bag there was a pleasant sweet Vidalia onion aroma inside. It reminded me a bit of the sugary onion ring snacks I sometimes get, and as mentioned above, they do have sugar. They are indeed sweet and oniony, and yummy. As a bonus, they are also in those cool crunchy twisted shapes that come from kettle cooking, so they are great for dipping.

These are good chips, recommended, another thumbs up for One Potato Two Potato.

French Fry Diary 610: Peddler's Pantry Potato Chips

I was surprised to see these new Peddler's Pantry Potato Chips at my local Wawa, but also equally surprised to find they were locally produced by Wawa itself. I had no idea, no wonder I couldn't find a website on the interwebs.

All four varieties claim to be extra crunchy and kettle cooked. The flavors of these ninety-nine cent (Facebook gave that price, mine were thirty cents more each) two-ounce snack bags are Original with Sea Salt, Hickory Smoked Barbecue, the more exotic Smoke Dried Chipotle, and the intriguingly named Asian Fusion. At least half of them are sort of out of the box. I got one of each.

Now I love Wawa, but my expectations were low. Most store brands just don't hold up and usually quite inferior, but once again Wawa surprises. These chips are extra thick, with a substantial crunch, and the kettle cook twists and bubbling make them excellent for dipping. And the originals are the first chip in quite some time that claimed to have sea salt, but actually tasted like it.

The Hickory Smoked Barbecue are more smokey than sweet and have a bit of a burn to them, nowhere near the burn on the Smoke Dried Chipotle. These two were not favorites. The mystery flavor, Asian Fusion, doesn't really list anything more exotic than garlic, onion, and citrus. It's the garlic that jumps out and these are more or less garlic BBQ chips.

Of these four new artisan potato chips flavors from Wawa, I have to say the Sea Salt Originals are the best, and the ones I'll get again. Any way you slice it, these were a pleasant surprise.

Do Us A Flavor 2014

It's that time again, time to vote for the next flavor of potato chips from Lay's in their Do Us A Flavor Contest. The final flavors have been announced, and they are a bit different. Here are the finalists - Wavy Mango Salsa, Cheddar Bacon Mac & Cheese, Kettle Cooked Wasabi Ginger, and Cappuccino. Wow.

These are nowhere near the insanity of some Japanese and Filipino flavored potato chips I've seen, but they are a bit off the beaten track. Which one will you be voting for? You have between July 28th until October 18th to vote.

Head over to DoUsAFlavor to vote for your favorite, or vote via Twitter, Instagram and/or Vine using the hashtags #SaveCappuccino, #SaveBaconMac, #SaveWasabi or #SaveMango; and/or via text message by texting "Cappuccino," "Bacon Mac," "Wasabi" or "Mango" to 24477 (CHIPS).

And now my search for these chips begins...

French Fry Diary 594: Zapp's Cheddar & Smoked Bacon Potato Chips

Friend and frequent FFD contributor Marni found these limited edition potato chips for me. I've reviewed Zapp's before and have usually liked their stuff. This time we have, in the tradition of potato chips with long names, Zapp's New Orleans Kettle Style Cheddar & Smoked Bacon Flavored Potato Chips. And as if that's not enough, they're also Limited Edition and Made with Real Cheese.

Not as thick or twisty as some kettle chips, at least these bacon chips have a bacon taste rather than just a smoky taste. Unlike the Kettle Brand Maple Bacon chips I reviewed recently, they are not left tasting just like barbecue chips. There is a slight cheddar aftertaste. It appears that bacon is one flavor that is sometimes difficult to capture in a potato chip.

These are not quite what I expected, or what they were advertised as, but still pretty good. Thanks, Marni!

French Fry Diary 584: Kettle Brand Sweet & Salty Potato Chips

I am easily tempted by new flavors of potato chips, firstly for the opportunity to write about it here, and secondly because I like potato chips. It's nicer though when said new flavor also sounds like something I might like. Such is the case with Kettle Brand Sweet & Salty Potato Chips.

Being Kettle Brand they are appropriately healthy with no preservatives, no MSG, no transfats, and no GMOs. They also all natural, gluten free, and were cooked in safflower and/or sunflower and/or canola oil. That last part had me a bit worried… don't they know what kind of oil it is? …but I'll let it slide.

These kettle cooked chips have as flavoring the fairly obvious sea salt plus sugar and dried cane syrup. Hmmm, that should make for an interesting taste. They are salty but the sugar overwhelms the salt, but not unpleasantly. These are very tasty and addictive potato chips. I would say they would be good for dipping but I wouldn't want to take away from the actual taste of just the chip. The are very good, recommended.

French Fry Diary 582: One Potato Two Potato Hawaiian BBQ Kettle Potato Chips

This is another odd potato chips snack that comes to me from my friend Bob by way of his partner Marni. Both are always on the lookout for potato-ey (and sometimes not so potato-ey snacks, I will get even with her for those disgusting chicken skin chips though) snacks and it's very appreciated.

This time Bob was out in the wilds of Pennsylvania, prime chip making country, and picked up these chips - One Potato Two Potato Hawaiian BBQ Kettle Potato Chips. They come from a company called One Potato Snacks in Womelsdorf, PA. It seems pretty cool, with intriguing flavors, and tater trivia on their packaging and website.

These chips have a good kettle crunch, good size, and not too much twist. They have a nice barbecue flavor with a spicy but sweet kick. These are all natural, gluten-free, MSG free, and cooked in sunflower oil. Recommended. I would definitely try these again. Thanks, Marni and Bob!

French Fry Diary 581: Lay's Kettle Cooked Lattice Cut Roasted Garlic & Sea Salt Flavored Potato Chips

Another entry in the longest potato chip name contest, this variety of Lay's caught my attention mostly because of the lattice cut. I've really dug the lattice cut chips from both Herr's and Cape Cod, so I figured I'd try these as well.

The lattice cut is similar to the other two types, although like most Lay's, not as thick, but still pretty good for dipping. When I first opened the bag, the heavy aroma of garlic hit me like a wall. These are very garlicky, definitely not a kissing snack.

I have to wonder what you would dip these chips into that would complement the garlic flavor. I'm not really a traditional dip guy so I asked friends and folks on Twitter. Suggestions included onion dip, marinara, and white bean hummus.

And you know what they always say about potato chips - you can't eat just one - the powerful garlic aroma will limit you with these. They're good, but be warned.