A clear look at frying potato chips, explaining how heat, moisture, and fat choice shape texture, flavor, and why traditional frying methods still matter today.

Vegetable-oil-free potato chips are made using stable traditional fats instead of seed oils, delivering better texture, cleaner flavor, and reliable crunch.

Animal-fat-fried snacks use traditional fats like beef tallow instead of seed oils, producing cleaner flavor, firmer crunch, and more consistent texture.

Discover how potato chips were originally made using simple ingredients, kettle cooking, and beef tallow, long before modern oils and mass production.

Choosing the best oil for frying potato chips affects crispiness, flavor, and consistency. Learn which oils deliver clean taste, high heat stability, and perfect crunch.

Kettle-cooked chips are made in small batches using a slower frying process that creates a thicker cut, deeper crunch, and more pronounced potato flavor. This guide explains how they’re made...