On SeekSnack, potato crisps are the formed and baked cousins of sliced potato chips. Instead of slicing a fresh potato, makers mix dried potato with starch or flour into a dough, roll it thin and cut identical crisps that can be stacked in a tube, or bake the crisps rather than fry them. The result is an even shape and a uniform crunch. This is a subcategory of potato chips.
Most examples are Pringles from Kellogg’s, including Thai favourites such as Larb and Hot & Spicy Grilled Squid, plus a seaweed flavour made with the Thai brand Taokaenoi. Lay’s Baked crisps and Crazy Dancer from the Swiss maker Zweifel appear too.
Because the dough often includes wheat starch or flour, these crisps are not automatically gluten-free the way plain sliced chips can be.
