The Best Potato Chips

What's in the Bag
There's more than one way to turn potatoes into chips-take a look at what's behind the terms you see on the package. And then read more to see why these chips outshone others in our taste test. Photo credits: Alexandra Rowley; food styling by Dona Meadow; prop styling by Karin Olsen

STANDARD
 Cooking potato chips conveyor-belt style in hot oil produces up to 5,000 pounds per hour.
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KETTLE-COOKED
These are made in smaller batches (about 300 pounds per hour) and are thicker and crisper with a strong crunch.

TEXTURED
With descriptions like ruffled, crinkle-cut, rippled and wavy, these chips have ridges that make them sturdier for less breakage when dipping.

BAKED
Most types are a combination of potato flakes and rice, wheat or cornstarch, which is formed into chip shapes.

REDUCED-FAT
These have at least 25% less fat than regular types. Our pick, Herr's, lowers the fat by sending chips through a machine to expel extra oil.

• Lay's Kettle Cooked Original: Extra crispy and a little greasy, these classic, homestyle chips are packed with potato and sea salt flavor.
• Kettle Brand Backyard Barbeque: Smoky and sweet with garlic and a pinch of cayenne, these taste like the best foods from the grill.
• Cape Cod Sour Cream & Green Onion:No need for a dip with these bright-tasting, tangy chips.
• Herr's Reduced Fat Kettle Cooked: There's less fat but they're just as crunchy and tasty as the original.