Kana Okada
The following terminology is commonly used — but rarely explained — on potato-chip bags.
Classic or original potato chips are moved through a fryer on a conveyor belt.
Kettle-cooked chips are made in small batches without a conveyor belt.
Handmade or hand-cooked chips
are made without automated machinery to peel, slice, or fry
the potatoes.
Baked chips are cooked in an oven rather than fried in oil. They contain less fat and fewer calories
than fried chips.
Crisps are made from potatoes that have been dehydrated, flaked, rehydrated, and pressed into uniform shapes. Pringles and Lays Stax are crisps.
Natural potato chips, according to the Food and Drug Administration, cannot contain artificial flavorings, colors, or preservatives.
Light indicates that the product contains half the fat of, or one-third fewer calories than, the regular product. To achieve this, some manufacturers use fat substitutes,
like Olestra.
Reduced-fat chips contain at least 25 percent fewer calories than the standard product.
