Kettle cooked chips are an amazing option for an enjoyable snacking experience. Among the main reasons of why they are considered as premium chips we can point out their cooking process and their crunchiness.
What differentiates kettle cooked chips from traditional chips is primarily the cooking process. For the kettle cooked process, slow cooking is made in batches which takes longer given that in each new batch the oil’s temperature drops, resulting in crunchier chips with a thicker texture, with a more intense color and tastier than regular chips. As crunchiness is frequently associated with freshness, kettle cooked chips result in a superior and more enjoyable snacking option.
On the other hand, traditional chips are cooked through a process called continuous frying, which uses a conveyor belt that moves through hot oil with a constant temperature. This results in duller chips, as this is a faster and more industrial process. Additionally, due to the high temperatures of these conventional methods, fats are oxidized creating harmful free radicals that affect the sensory attributes and the stability of the chips over time.
The nutritional value of the kettle cooked chips varies depending on each brand's cooking process. In Kiwa’s case, kettle cooked chips are produced without any artificial ingredients or preservatives which allows us to have a very clean label and short ingredient list plus relatively low levels of saturated fat and sodium.
KIWA Chips, they are not only an amazing better-for-you option, but also a unique snacking experience with the best crunch!