I’ve read a few lists on Facebook today, one was a list of
ten best books, voted on by some famous authors. Another was a list of best movies, according
to some experts. There’s no shortage of
this kind of article.
When I play around with making such lists, I don’t claim to
know what’s best, I just know what I like.
So in that spirit, here my list of chips I like, top down, starting with
my favorite.
#1. Sun Chips. I’d buy these more often, but anymore they
cost a king’s ransom for just a little bag.
Aldi’s has a store version they call Multigrain Chips. Yes, I can tell a bit of a difference, but
they’re still really good, at a more reasonable price.
#2. Nacho Cheese
Doritos. I had a few of those today, and
that’s what got me started on this. I
have to use strict self control with these…I could easily eat half a bag at a
sitting. Not a good idea.
#3. Fritos, the
original. Yes, I mean those good ol’ greasy
corn chips, unchanged from the 1960s.
The kind of snack food that gives nutritionists conniption fits, and
makes me feel a bit guilty if I have them too often.
As an aside, I remember when I was a child, there were only six
kinds of salty snacks you could buy in bags at the store. Plain potato chips, barbecue chips, Fritos,
cheese curls, pretzels, and already popped popcorn. There were also peanuts or mixed nuts or
cashews, but they were usually in cans. It
wasn’t until the late 60s, early 70s that we got sour cream and onion chips,
Ruffles (have ridges), cheese balls, Bugles, and a lot of other fancy-pants
snacks.
Back to my list, which so far has been all multigrain or
corn chips.
#4. Sour cream and onion
chips, followed closely by…
#5. Sour cream and
cheddar chips. Almost a tie, that.
#6. Cheese curls…if
they’re the crunchy kind. Cheese puffs…eh,
not so much.
#7. Cool Ranch
Doritos.
#8. Barbecue
chips. This varies a lot, some brands
are just too salty. And sometimes I’m in
the mood for them, but other times, not really.
#9. Plain Potato
chips. I do still like these, and they
used to rank much higher on the list.
These days though, I like some added flavor.
Just so you know, I avoid anything with “HOT” or “Flaming”
or “Jalapino” in the title. Tell me
again, exactly why would I want chemical burns on my taste buds?
I could also mention already prepared Chex Mix, but I won’t. It’s just that I so much prefer buying the ingredients and baking the mix up fresh.
Makes a world of difference.
