… a potato chip junkie, to be precise.
I could, in all honesty, be perfectly content in the above photo if only the tub was filled with these
…instead of Cheetos.
Cheetos. Pfft. Gormogons sums up the edible, orange-dye-No.1 packing puffs quite nicely: “Cheetos are clearly corn based life forms, with glowing orange skins.” Potato chips, on the otherhand, are nothing short of crisp, golden-fried perfection.
Like any junkie, I am uncontrollable. Do not leave me alone with a bag of chips, or I promise… they’ll be gone. Down to the last finger-licking crumb. None for you (or at least very few for you, given you’re able to strong-arm me into sharing).
But, to prevent my rear end from busting out the seams of my pants, I’ve gotta have a strategy.
- Don’t buy chips.
- Okay. Realistically, number one doesn’t work very well. So, whenever possible, purchase small individual snack bags. This prevents gut ache and offers potential for greater variety over time.
- Never, never purchase a full bag without the presence of a co-consumer.
- Explore “healthier” options. (No. Not an apple silly.)
Yeah, a “healthier potato chip” is an oxymoron and borders on sharing the same universe as my pet unicorn. But still, there are a few less dangerous options out there. (And I’m not talking about the unorthodox GI cleansing ingredient that is Olestra.)
The variety of baked chips has come a long way. Among my favorites are Lay’s Baked Southwestern Ranch. Also Archer Farms’ Jamaican Jerk Baked Potato Crisps pack a pretty delightful punch.
But for something more akin to tradition… I go for Baked Ruffles and plunge those babies straight into a thick French Onion dip. The trick is, you’ve gotta make the dip at home. And make it with Greek yogurt instead of sour cream.