Chips 1 article

Potato, tortilla, corn, pita and vegetable versions all fall under chips when they are prepared as thin, crisp snack pieces. Oil, cut thickness and cooking method determine much of the crunch and flavor, while salt and seasonings add further variation. Single-serve bags make portion size visible, but larger packages can blur how much is eaten at one time. Nutrition comparisons are best made by base ingredient, preparation method, added oil and sodium rather than by assumptions that one vegetable-named chip is automatically different from another snack chip.