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Kettle-fried potato chips, also known as kettle-cooked chips, are a variation of the standard potato chip. They are made using a batch-cooking process where potato slices are fried in kettles or vats at a controlled temperature. This method, in contrast to the continuous frying process used for mass-produced chips, results in a thicker, crispier chip with a more robust potato flavor. The origin of kettle-fried chips is often attributed to various snack food companies in the United States during the latter half of the 20th century, seeking to offer a more premium and artisanal chip experience. The exact inventor is debated, but the style gained popularity as a response to the increasingly uniform texture and flavor of mass-produced chips. Kettle chips are commonly enjoyed as a snack straight from the bag. Their sturdier texture makes them well-suited for dipping into various sauces, salsas, or dips. They are also sometimes used as a crunchy topping for salads or casseroles, adding texture and flavor to dishes.