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what is your favorite brand or flavor of potato chips

GolfClubbas

By GolfClubbas
in The Grill Room

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Note: This thread is 3604 days old. We appreciate that you found this thread instead of starting a new one, but if you plan to post here please make sure it's still relevant. If not, please start a new topic. Thank you!

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GolfClubbas Established Member

GolfClubbas

Posted
Posted

so what is it. personally i like original ruffles and my sister likes grippos and my dad likes pringles and my mom doesn't like chips

17149931-Top-view-shot-of-a-pile-of-crunchy-potato-chips-Stock-Photo.jpg

 


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DaveP043 Incredible Member

DaveP043

Posted
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Posted
3 minutes ago, GolfClubbas said:

so what is it. personally i like original ruffles and my sister likes grippos and my dad likes pringles and my mom doesn't like chips

I like the Kettle Brand Salt and Fresh Ground Pepper krinkle chips, and the Utz Kettle Classic Dark Russets.  The best, though, are the ones you make yourself.  Get a mandolin, and slice the taters real thin (skins on), soak them in ice water for an hour, pat them dry, and fry them up.  Best chips ever!

Dave

:callaway: Rogue SubZero Driver

:titleist: 915F 15 Fairway, 816 H1 19 Hybrid, AP2 4 iron to PW, Vokey 52, 56, and 60 wedges, ProV1 balls 
:ping: G5i putter, B60 version
 :ping:Hoofer Bag, complete with Newport Cup logo
:footjoy:, :true_linkswear:, and Ashworth shoes

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Gunther Great Member

Gunther

Posted
Posted

Ruffles Sea Salt, close 2nd, Cheezits.  

In my Bag: Driver: Titelist 913 D3 9.5 deg. 3W: TaylorMade RBZ 14.5 3H: TaylorMade RBZ 18.5 4I - SW: TaylorMade R7 TP LW: Titelist Vokey 60 Putter: Odyssey 2-Ball

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14ledo81 Super Member

14ledo81

Posted
Posted

I am more of a standard salted pretzel guy myself.

-Matt-

"does it still count as a hit fairway if it is the next one over"

DRIVER-Callaway FTiz__3 WOOD-Nike SQ Dymo 15__HYBRIDS-3,4,5 Adams__IRONS-6-PW Adams__WEDGES-50,55,60 Wilson Harmonized__PUTTER-Odyssey Dual Force Rossie II

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David in FL Incredible Member

David in FL

Posted
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Lays.  Original or BBQ.  

Not those wimpy baked things either.  Fried in grease!  :-)

In David's bag....

Driver: Titleist 910 D-3;  9.5* Diamana Kai'li
3-Wood: Titleist 910F;  15* Diamana Kai'li
Hybrids: Titleist 910H 19* and 21* Diamana Kai'li
Irons: Titleist 695cb 5-Pw
Wedges: Scratch 51-11 TNC grind, Vokey SM-5's;  56-14 F grind and 60-11 K grind
Putter: Scotty Cameron Kombi S
Ball: ProV1

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rehmwa Super Member

rehmwa

Posted
Posted
30 minutes ago, DaveP043 said:

The best, though, are the ones you make yourself.

Forgot about that, my wife makes fantastic chips from sweet potatos (or potatoes for those that like it that way)

Bill - 

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David in FL Incredible Member

David in FL

Posted
Posted
38 minutes ago, DaveP043 said:

Get a mandolin, and slice the taters real thin (skins on), soak them in ice water for an hour, pat them dry, and fry them up.  Best chips ever!

Sea salt, and while still hot, top with crumbled blue cheese, bacon, green onion, and a drizzle of good balsamic....

:beer:

In David's bag....

Driver: Titleist 910 D-3;  9.5* Diamana Kai'li
3-Wood: Titleist 910F;  15* Diamana Kai'li
Hybrids: Titleist 910H 19* and 21* Diamana Kai'li
Irons: Titleist 695cb 5-Pw
Wedges: Scratch 51-11 TNC grind, Vokey SM-5's;  56-14 F grind and 60-11 K grind
Putter: Scotty Cameron Kombi S
Ball: ProV1

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mcanadiens Super Member

mcanadiens

Posted
Posted
48 minutes ago, GolfClubbas said:

so what is it. personally i like original ruffles and my sister likes grippos and my dad likes pringles and my mom doesn't like chips

17149931-Top-view-shot-of-a-pile-of-crunchy-potato-chips-Stock-Photo.jpg

 

Proper potato chips are usually local or regional.

Like any respectable Dayton-area person, I gotta stick with Mikesell's. Had Grippo's (a Cincy chip) and actually like them as a change of pace. I suppose I can deal with the Lays, Ruffles or Pringles of the world, but the smaller the company, the better.

 

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David in FL Incredible Member

David in FL

Posted
Posted
19 minutes ago, mcanadiens said:

Proper potato chips are usually local or regional.

Like any respectable Dayton-area person, I gotta stick with Mikesell's. Had Grippo's (a Cincy chip) and actually like them as a change of pace. I suppose I can deal with the Lays, Ruffles or Pringles of the world, but the smaller the company, the better.

 

Meh.

Y'all think that that baby diarrhea stuff is chili too....  :-P

In David's bag....

Driver: Titleist 910 D-3;  9.5* Diamana Kai'li
3-Wood: Titleist 910F;  15* Diamana Kai'li
Hybrids: Titleist 910H 19* and 21* Diamana Kai'li
Irons: Titleist 695cb 5-Pw
Wedges: Scratch 51-11 TNC grind, Vokey SM-5's;  56-14 F grind and 60-11 K grind
Putter: Scotty Cameron Kombi S
Ball: ProV1

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Piz Great Member

Piz

Posted
Posted

A flavor no one, to my knowledge, makes...chocolate.  Salt goes great with chocolate.  Chocolate chips are a no-brainer.  Other than that I'm in the Ruffles camp.

In der bag:
Cleveland Hi-Bore driver, Maltby 5 wood, Maltby hybrid, Maltby irons and wedges (23 to 50) Vokey 59/07, Cleveland Niblick (LH-42), and a Maltby mallet putter.                                                                                                                                                 "When the going gets tough...it's tough to get going."

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billchao Incredible Member

billchao

Posted
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12 minutes ago, Piz said:

A flavor no one, to my knowledge, makes...chocolate.  Salt goes great with chocolate.  Chocolate chips are a no-brainer.  Other than that I'm in the Ruffles camp.

Pretty sure chocolate-covered potato chips are a thing and Chuao makes a chocolate bar with potato chips in it, but now I'm veering OT.

My favorite chips are Kettle Brand Honey Dijon chips. Haven't found them in my local grocery store in years.

Bill

“By three methods we may learn wisdom: First, by reflection, which is noblest; Second, by imitation, which is easiest; and third by experience, which is the bitterest.” - Confucius

My Swing Thread

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nevets88 Incredible Member

nevets88

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I actually like my own, slicing potatoes really thin and frying them, not necessarily in a deep pan of oil but a shallow one. At least you know exactly what's going in them and they're fresh. You can fry them "al dente", so they're not extra crispy.

Steve

Kill slow play. Allow walking. Reduce ineffective golf instruction. Use environmentally friendly course maintenance.

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Patch Incredible Member

Patch

Posted
Posted

I don't have a favorite brand. I do have a favorite flavor. That being "jalapeno" chips. 

Actually I eat more corn/tortilla chips than potatoe chips. They tend to hold more dipping sauce, and go better with my beer. .  :beer:

In My Bag:
A whole bunch of Tour Edge golf stuff...... :beer:

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Rainmaker Great Member

Rainmaker

Posted
Posted

With a hotdog or cold (ie - leftover) pulled pork sandwich - it has to be Lay's original.  Otherwise I like the thick non-ridged ones - my grocery store brand is fine. 


Strandly Great Member

Strandly

Posted
Posted

I'm not sure what Pringles are but I'm pretty sure it's not potato...  Anyway, my choice is sour cream and onion Pringles.


Chilli Dipper Great Member

Chilli Dipper

Posted
Posted

The brand I grew up with is a small company called Kitchen Cooked that you'll only find in western Illinois. Anyone visiting my family from up there knows to bring a few bags with them.

My favorite flavored chips, though, are Golden Flake "Sweet Heat Barbecue" chips.

In my UnderArmour Links stand bag...

Driver: '07 Burner 9.5° (stiff graphite shaft)
Woods: SasQuatch 17° 4-Wood (stiff graphite shaft)
Hybrid: 4DX Ironwood 20° (stiff graphite shaft)Irons/Wedges: Apex Edge 3-PW, GW, SW (stiff shaft); Carnoustie 60° LWPutter: Rossa AGSI+ Corzina...


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