Introduced in the late 1990s, Lay’s WOW Chips were marketed as fat-free, thanks to a controversial fat substitute called Olestra. These chips tasted nearly identical to regular Lay’s, Ruffles, and ...

Ready to go beyond simply snacking on potato chips? They can also be used in a wide range of recipes, from breakfast dishes ...

We tasted 71 different potato chips and chose the very best plain, kettle-style, and rippled chips for crunching, lunching, snacking, and dipping.

Another crispy tip: Unless you’re in a big rush, it helps to soak the potato slices in cold water for at least 30 minutes before proceeding.

These chips are made from Maine russet potatoes and no preservatives. This somewhat thin, crispy chip is “nice and crisp but a bit greasy,” wrote one taster.

Making potato chips often involves peeling and thinly slicing the potatoes before they're fried in oil. The hot and crispy chips are then coated in salt and/or other seasonings and enjoyed. While ...

Another crispy tip: Unless you’re in a big rush, it helps to soak the potato slices in cold water for at least 30 minutes before proceeding.