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In the beginning there was kettle cooking, and it was good. 150 years ago, potato chips were born as a gourmet food. Fresh potatoes were sliced thick, cooked in large kettles, then hand seasoned – “The Thick and Crunchy Treat For the Elite.” Well, we decided to bring traditional kettle cooking back. Dutch Crunch chips are kettle-cooked in the highest quality vegetable oil, a small batch at a time. We insist on vegetable oil because it has no cholesterol, which is good, and it cooks the chips to a perfect crisp, with no oily taste, which is great.

After kettle cooking each batch (11 minutes, not 10, not 12, for perfect crunch) we hand pick the best chips and season them with choice spices and herbs. The results are possibly the finest chips you’ve ever tasted

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