These Gold’N Krisp kettle-cooked potato chips have been made in the same small factory just miles from Lehman’s Kidron, Ohio store for over 40 years. The recipe is unchanged: potatoes, salt, and a cooking blend of vegetable shortening and lard. That’s it. Three ingredients, cooked the same way they’ve been cooked for two generations.
The lard component is what gives these chips their distinctive light, crunchy texture and the gentle hint of pork flavor that separates them from the dried-out vegetable-oil-only versions filling national-brand bags. Lard fries cooler and crisper than seed oils, producing a chip that snaps cleanly without the heavy, greasy mouthfeel that comes from purely vegetable-oil frying. Kettle-cooking in small batches further differentiates each chip — slightly thicker, with cooked-in flavor that bagged industrial chips can’t match.
The 5-bag case (16 ounces each) is the household-supply quantity for chip-loving families and the right unit for shipping cost-per-bag. The chips ship in a 17-3/4 x 12-1/2 x 12-1/2 inch box at about 5 pounds total. Per the manufacturer, the chips are at their best within two months of production; if you’re a serious chip household, this is the case-buy that solves the next two months of pantry runs.
