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The Dish
Third and yum
By JANET K. KEELER
Published January 31, 2007
A Super Bowl party without chips and dip is like a football game without the ball. But buying chips isn't nearly as simple as picking out a football. The massive aisle of salty snacks at most grocery stores offers more options than Jon Gruden's playbook. Okay, not really. We are intimate friends with potato and corn chips in their many shapes. But what about chips made of rice, sweet and purple potatoes, soy, yuca and parsnips? They are out there. You want flavors? Barbecue and sour cream & onion are old school. Archer Farms, the store brand of Target, dresses its chips with black pepper and sea salt or tomato and basil, plus many other intriguing combinations. Even Pringles, the can king of crazy flavors, is branching out with - gasp! - chips in a bag. New flavors include Szechuan barbecue rice chips and Parmesan garlic potato chips. (We found these also at Target; other chips in this story are widely available.) If you can't think beyond Ruffles and Lipton onion dip - though that's not necessarily a bad thing - we're here to help. Here are some favorite new finds (and one old standby) along with suggestions on what to dip them into. Janet K. Keeler, Times food and travel editor
[Last modified January 30, 2007, 11:50:51]
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