Steve,

Maybe they're adding more salt to the chips to compensate for their compostable bag. Salt being a preservative, specifically more salt, may be an essential ingriedient for the compostable bag gimmick to work.

You wouldn't want the bag to introduce unwanted flavors into the product so you can compensate a little by kicking the salt content up to mask any VOCs that may be part of the decomposition process.

That's purely a guess...

KJ

Too bad the chips aren't compostable, too. I make my own chips or don't eat any of em. The crap they have in them isn't safe. Once you taste homemade, the processed stuff tastes funny anyhow. The salt is probably to cover up the MSG.

I love Sun Chips - Haven't had any lately.

Great logic - kill everyone with sodium so they can compost.

say what???!!!???

Got a bag of Garden Salsa in front of me right now. Can't work without them. Seems the same to me.

Ken, what kind of chips are you eating lately - and have you looked in the mirror since you started eating them?

I'm not real sure if a lot of sodium is good for compost either. Plants don't take real kindly to a lot of it in the soil.

now potato chips are out to get us?

lol. not just potato chips but WHOLE GRAIN has now turned to the dark side...

I just ate a Subway and had a bag of the Harvest Cheddar and they do seem quite a bit saltier. I ate 3 or 4 chips and then threw the rest out.

Gary

if you're looking to chips as a source of your dietary fiber, you have way bigger dietary issues than salty chips

Yes I am not happy too Steven - Sun Chips have a lot of good stuff in them - even though the calories are still there. But too much salt is definitely not good - tasting or for you.

Maybe healthy just didn't sell so they figured if they poison it sales will be better.

I am always upset because I live in a 'one horse town' - that means if the trucks deliver one flavor - it's always french onion - to one store, then you can just assume every store in town only has french onion.

I have never even seen harvest cheddar.

The one potato chip I like other than chocolate covered, is salt and vinegar - just once in a blue moon - do you think there is one lousy bag in the whole town? no -

Chocolate covered potatoe chip, Pat? OMG - that sounds terrible. They don't REALLY make those do they? I thought they completely whacked when they made choc covered pretzels.

Am I really the only one in here that makes their own chips?

Wow..... I think I have been rendered officially weird.

Those darn chips take the skin off my tongue. OUCH!

So...now that we have the ROE down in black and white...

1. Yes

2. Hmmm....no.

Come on now guys - let's just drop it.

However, I stand with Steve on this because it is 'not what you say but how you say it'.

There are some people here who always have to make BELITTLING remarks. There is no other purpose to their comments. (and maybe YOU need more fiber)

I have seen it even when people are paying their respects to people who die, when people are trying to share something spiritual - no matter - that certain people will come and have to CAST DISPERSION or doubt on what that person has said. (are you sure you know what you are talking about? have you been programmed?)

Unless it is a debate and a question was asked, you do not need to cast your doubt. How about a little affirmation? Never hurts.

Otherwise I declare the Bambi and Thumper motto - 'IF YOU CAN'T SAY SOMETHING NICE, DON'T SAY ANYTHING'

Keep your value judgments to yourself. If you can't believe - sorry about that - it is not your job to judge anybody. If you need to question EVERY STATEMENT and be skeptical about every statement like a 2 year old 'why? why daddy? why? why? why? - keep it to yourself unless it is asked for.

If a person states an error in fact= e.g., 2000 twinkies eaten in 5 minutes in the US - fine if you have other FACTS that disagree, to say that - and no reason to say something SNIDE whether passive-aggressively or overtly.

Having said that, I am always off-topic and this is the off-topic forum so I thought it was required. (semi-joke)

I didn't think anyone minded as in a conversation the subject sometimes grows branches and tentacles.

I do a few things that I am sure may be incorrect, but if I HUMILIATE anyone that is the only thing I apologize for.

Someone makes an off-topic comment in the off-topic forum and it turns into a debate?

Jeez, you guys can't be serious. There are so many other more important things in life to get worked up about

Scot

They both sound like my ex-wife.

Pat - were you serious? Do they really make chocolate covered potato chips?

Omigod Sal you are really concerned with this.

EDIT: *** Yes they really make them.***

They are sold almost exclusively (as far as I know) in GOURMET food shops (I had them last time in the yuppiefied 1980s). (about $5 a pack back then) ***

As well - and I am not sure you care - the combination of SWEET, SALTY AND CRUNCHY is the big rage right now.

Dontcha watch the Food Network, Yo?

I would give you some examples of how I do sweet, salty and crunchy combos with my budget, but I don't want you to get upset. LOL.

heheheheheheheeeeeeeeeeeeeeee

chocolatecoveredpotatochipsareradical ESPECIALLY TO HEADS.

Rumor has it that George Bush eats Ranch Sun Chips.

While another rumor has Al Gore being a huge WASA Crispbread fan, seems they take a smaller carbon footprint to make.



Scot

yeh - well it would be a nice gesture if you gave me your recipe for healthy chips - hinthint.

I make yam fries when I feel slightly decadent (they are wonderful - sweet and salty and greasy but good 4U anyway.

Have no idea how to get a fry to morph into a chip.

Everything goes better with chocolate. I am so stoked with the new HEALTHY high % cocoa and stuff like coconut flour - I must actually learn how to do something with it.

Not to mention btw I have discovered pasta that is fat free, carb free, calorie free, low glycemic - 'Konjac' flour - used in Japanese and Chinese noodles. The type of fiber in them actually makes you LOSE weight. It is totally the opposite of glue paste refined white flour. I am on the hunt for some locally - (ya don't even have to cook it).

For some time now I have been eating soy, corn and brown rice pasta (whole wheat just isn't the same texture) and while they are whole grain, low glycemic, they are still carb and calorie heavy.

Sooooooooooo - chocolate spagetti sauce anyone?

just kidding.

I'm just not chocolate addicted enough to swing with it Pat. I will eat a plain choc candy bar every now and again or a chocolate cookie (home-made) but that's about it unless it's really cold out - then it's cocoa.

There is no recipe for making potato chips. You just have to slice them very thin then fry them in something not completely obnoxious - I use olive oil. Then you spice them however it floats your boat. Cajun season is pretty good. Other than plain, I will make some sort of dip for them. Never could resist spinach dip or the one I really like to make is artichoke.

I just stay away from anything processed. Most of it has either bromine or MSG or other chemicals in it - and many don't tell you so. I figure if I make it myself I never have to wonder what I'm eating. Besides - I just like the taste of home-made food better than anything processed. And taste good is the bottom line in my kitchen.

OK - thanks Sal - but I don't get how a fry is a chip except thinner - oh well. I will experiment with my handy slicer to get them thinner.

I use only olive oil - except for Asian marinades I use toasted sesame oil.

Made a bitchin marinade today.

pounded a skinless chicken breast to death.

added minced garlic
added minced ginger
added toasted sesame oil
added sweet rice vinegar
added tamari soy sauce

let it soak for a few hours in the refrigerator

smacked it down (without the marinade) in a hot pan
removed when brown on both sides

put the marinade in the pan and sizzled it to kill the bacteria from raw chicken
poured it over the chicken - wow!

(way to force myself to eat meat once a week and my house smells divine...)

Yeh - I get it how to slice for a 'home fry' - not a stick like a french fry.

I guess it is because I don't have a deep fryer - I just use a frying pan with a little oil to make home fries.

This sounds like an argument between US and UK - what we call a chip they call a 'crisp' - what we call a fry they call a chip. (like fish and chips).

I would like to figure out how to get vinegar flavor into a potato CHIP.

I just very very infrequently eat chips - when I do I only like 'salt and vinegar' flavored - I do not like red pepper on anything.

Steve,

while I don't like them my 2 boys love the things. We got some with our pizza after a long drive home on Sunday and they didn't indicate anything was different and my youngest would have said something.

The salt is why I stopped eating Fritos many years ago. I use to eat my favorite cheese (Velveeta! 0K - some folks seem to think its not really a cheese but it works for me) with them, but now use Tostitos.

Hopefully they haven't tried to fix the Sun Chips like New Coke etc.

best,
--Jack