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Flavored with tangy buttermilk and sweet Georgia Vidalia onions, these kettle chips taste like ranch...with the volume turned way up. Lovingly slow-cooked in small batches by southern barbecue enthusiasts, they’re extra firm and crunchy; an ideal vehicle for scooping up party dips, or pairing with meaty mains. But perhaps the greatest ap-peel of these hot potatoes is that they’re gluten, preservative, and artificial flavor and color-free. Which we take as edible proof that nice frys finish first.
Tip of the Tongue:
The perfect gift for die-hard pitmasters, who are convinced that grilling season is all year round.
Potatoes, Sunflower and/or Canola Oil, Dry Buttermilk, Salt, Potato Starch, Sugar, Nonfat Dry Milk, Onion Powder, Garlic Powder, Lactic Acid, and not more than 1% Tricalcium Phosphate added to prevent caking
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