Bonnie: I’m not a big pc eater (that’s potato chip, not politically correct). But when I do indulge I want kettle cooked, thin, crisp chips cooked in a heart healthy oil. Ones that are not greasy.

I feel as if I should add “Sshhh. Don’t tell that a dietitian is recommending potato chips.”

I guess that neurosis comes from working with Carolyn Wyman all these years on our syndicated column Supermarket Sampler, which BTW is just beginning our 22nd year of syndication or longer than many a marriage.

Carolyn always says that as a dietitian, I shouldn’t be promoting chocolate, candy, chips…. I always disagree. I argue that its quantity and—of course—quality of food. I continue to tell her that most all foods are fine occasionally in small quantities–other than additive laden ones with artificial ingredients.

Back to kettle-cooked chips.

My late niece Kelda had turned me on to Kettle brand potato chips in the 90s. I wish she were alive to try these Madhouse Munchies All American Sea Salted Potato Chips. They’re thinner than Kettle brand, crisper and delicious. They’re also cooked in canola oil and finished with sea salt. Natural perfection. (Actually, I wish she were still alive, period.)

Last month, my friend Bret Wolcott, Producer for Great American Country was in town filming at the New England Dodge Music Center. As I do with all visitors, I had Bret sample some current candidates for upcoming FeaturedBites.

For you music buffs: The special edition of GAC Nights hosted by Suzanne Alexander interviewing Platinum-selling country music singer Toby Keith that Bret filmed while in CT will air on November 11. (Check www.gactv.com for details.)

“Normal Kettle chips are too thick, too hard and scratch the roof of my mouth,” Bret said as he tried them.

Bret agreed with me that these non-greasy chips are delicious and worthy of a Bite of the Best.

Bryan: I, unlike Bonnie, am a potato chip eater. I like a bit of crunch with my afternoon sandwiches, but have become very picky over the years about the side dish I select. Kettle Chips are one of my favorites; but they are rich, heavy and a bit greasy – definitely not an everyday thing. To go lighter for me has usually means a baked product. Baked chips have good crunch, but are often ‘dry’ and lacking in that bit of fat we all crave. Madhouse Munchies present a perfect middle ground. They have the same great crunch as a kettle chip, but with a lighter and puffier bite. The dusting of sea salt is just enough to give them stand-out flavor. Chips are often just a thoughtless grab with lunch, but to put all chips in a single basket would do disservice to the more artisan creations like Kettle, Madhouse Munchies & Dirty.

Eric: …and to think we’re just talking about potato chips. Over the years I’ve grown away from eating PC’s, but like my brother, I always find myself reaching for a bag while trying to find a complement to my daily lunch of a cold-cut sandwich (usually making a more “up-scale” sandwich comprised of roasted red peppers, smoked gouda, caramelized onions…I just got hungry). I was, and am still not a big PC-consumer, but when prompted by mother to try the Madhouse Munchies, I was pleasantly surprised. By now, after reading my mother & brothers descriptions, you have an understanding of what a kettle chip is, and if you’re a Lay’s Sour Cream & Onion fan like me, you will take the time to push that bag aside and open a bag of these delectably crunchy (and munchy) potato chips. Although the review only refers to the “Sea Salted” type, Madhouse also produces a variety of other flavors that entertain a number of different palettes. If you’re like me, you’ll open-up your sandwich and place a few of the chips inside to add a nice crunch to every bite. Enjoy the munch of the crunch!