Potato chip versus thread: big ridges vs little ridges

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  • Big ridges

  • Little ridges

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2manband

2manband

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Big ridges
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Little ridges
stock-photo-potato-chips-on-bowl-isolated-on-white-1193264185.jpg
 
It depends on the "robustness" of the dip or the application.

If they're getting crushed up onto a sandwich, little ridges.
If they're getting crushed up into a soup or chili, big ridges.
If we're just eating them plain, like a neanderthal, little ridges.
 
This is a good question. I'm going to have to ponder it for a while.

I'm feeling like the little ridges contribute to better flavor, but the big ridges have a more pleasing texture?
 
Tiltsta said:
No ridges. I really dislike ridged chips.
Click to expand...

I like that they add some structural rigidity for dipping/scooping purposes and can hold more magical flavor dust.

The small ridges win for their superior flavor dust retention qualities.

Having said that, a really good kettle chip doesn't need dip or flavor dust.
 
None. Kettle style.

But if I must choose, I guess small, Ruffles style, vs. large Lays style. Seems like back in the day, on the big ridge Lays chips, once in a while you would get a bad green spot that tasted nasty.
 
The big ridged chip is the better dip driving vehicle, but at what cost?

Vote, small ridges.
 
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