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.
Nutritional information coming soon