We Tried EVERY Kettle Chip Flavor

- Today, we let it rip on every flavor of kettle chip. - Let's talk about that. Good Mythical Morning. - Since you asked, kettle chips are thicker and sturdier. than the average potato chip. - Not a sponsor. - And it's not only because the slices of potato. are cut thicker. They're fried by being submerged in a large vat of oil. at lower temperatures and stirred for a longer period. of time, instead of moving through an assembly line.

fryer at a high heat. That makes these kettle chips golden, crunchy little thick boys. - So they're not made in a big, special tea pot, tall and stout? - No, I'm sorry to disappoint you, Link. - But the kettle brand founder was actually gonna call. them pot chips, and then decided that it didn't sound right. And that not only is a good joke, it's also a true fact. - Huh? It's more of a true fact than a good joke. - Pot chips? Get it? - I mean, yeah, I got it. All right, kettle chip does sound better than pot chips,

but which kettle brand potato chip flavor. tastes better than all the rest? Today, we find out. It's time for "Gut Check Kettle Brand Potato Chips" edition. - We're trying every available flavor. from kettle brand chips, all 25. We're gonna both rate each chip on a scale of one to 100, based on our initial gut reaction. After tasting them all, the top four chips. are gonna be tasted and discussed with even more scrutiny. - And I still have my third grade scoring visual aid. to help me along the way.

I'm growing very attached to this thing. - We all are. - The absolute best kettle chip will be declared. the chip we ship. Stevie, let's put the kettle to the metal. - Gentlemen, I have great news for today's gut check. because your palate cleanser will be none other. than your favorite Topo Chico. - Thank you. - And we're gonna jump right into it with kettle brand. classic chip flavors, starting with Regular Unsalted.

- Yes. - I'm gonna get the whole thing, the whole chip. - I mean, that's a good solid potato chip. - Crunchy, not as salty as I would have hoped. - 77. - I'm gonna give it a 55. - Sea Salt. - Oh, okay. Maybe this is what I was looking for. - That's better. 82. - Yeah, definitely once you get that salt on it, 71. - Sea Salt and Vinegar.

- Oh, my. - Ooh. Boom! - Might be a perfect chip. - That gives you a hit. - 96. Might be the biggest score I've ever given anything. - That is good, easily an 88. - Less Fat Sea Salt. - Okay. Really? - Just as crunchy as all the other ones. - The crunch is not the problem. - It's kind of that taste. - It's better than not good. 51. - Yeah, yep.

I would say 53. Really not that much different than the original. - Honey Dijon. - Oh, interesting. And big. - Oh wait. That is nice. - I like that. - Mm. - It's almost doing too much for me, 75. - No, man, I'm gonna give that a 80. - Okay. I mean, that's pretty close to 75. - You're the one, hey do need to look at my chart? - No, I. - If you don't like something, it should go down this way.

- The chart is in here. - Sour Cream and Onion. - Oh yeah, you know. - I love a good. Sour Cream and Onion. - It's a lot more subtle than the Lay's. Sour Cream and Onion. - It's got a nice after taste. - It's a solid chip, but, it's a 72 for me. - 75. - Farmstand Ranch. - Farms never had this. - Oh, they're bringing the ranch flavor to Farmstand.

- It really hit my nasal. - Man, the Farmstand. What y'all doing in the farm? Not standing around. You're putting ranch on them chips. 82. - 67. - 167? - 67. - 167. - Bourbon Barbecue. - Bourbon Barbecue? - That's what she said. - Too much liquid smoke. 48. - 30. - Backyard. - I gotta cleanse, man, after that crap. - It's a cleansing time.

- Mm. - Mm. That was a fail. - Year 167. - Backyard BBQ. - Uh-oh. - Backyard. - This is more traditional barbecue. It's not bad. 61. - 45. - You don't like it? - Yeah. - But just a little bit. - Korean BBQ. - I'm listening. - Uh-huh. Uh-huh. - Could I eat this in my backyard? - Yeah. - Ooh, there's an umami in there.

- An interesting thing happening there. - Wow! Ooh, that's gotta be an acquired type of thing here. You just can't walk face first into that one. 68. - 50. - New York Cheddar. - Ah. - I got a little Topo Chico back wash. - Okay. I like cheese, I like New York. - It's not overpowering. - 80. You could eat a lot of these. - Yeah, I could. - On a Saturday night.

It's good. I'm gonna give it a 70. It's in the mix. - Parmesan Garlic. - Oh. - Watch out. - Is that a little fluffier to you? - Fluffy? - Airier. Maybe I just got a weird chip. - No, I mean, mine's a little fluffy. - Like, it has a double layer? - No. - Like a mattress? - Not that much. - I like that. - That is nice. Maybe not good for the breath. - 73. - 75. - Jalapeno. - Okay, I know I like these.

- I just got an airy one. Sometimes the kettle, - Like a mattress, - it kind of separates it. - Like a air memory foam. - Not too spicy. I like the subtlety of it. - I want more spice in that. I'm disappointed right now. - It's just enough spice to lead to more. 69. - 67. - Pepperoncini. - Is that like the little thing in the pizza box? - Uh-huh. Yep, yep. - Okay. This is what I wanted.

This is the flavor pack that I wanted. - Like the pack. - Like this pack in there from the jalapeno. This is really, 89. - Here's what's interesting about it. It's got a pepper kick, and then it's got a pickle kick. - The pepper and the pickle. - The pepper and the pickle brings out. - My favorite novel. - I'm gonna get that to a 70. - And that concludes our classic categories. If you need a sippy sip, take one now. - Okay. All right, okay.

- Gather yourself. - This is a good day for me. I feel like I'm not gonna be sick later, and I love chips and the crunch. - The chips and the crunch. - Well, let's dive into our next category, - That's my second favorite novel. - which is our Krinkle Cut and Organic Chip category. Starting with Krinkle Cut Dill Peckle, Pickle, Peckle. - Dill Packle. - Dill Peckle. - Give me that packle. - I would like a peckle, please.

That's almost too crunchy. I like that flavor, though. I like a peckle. - Kind of gimmicky to me, but I'll still give it a 60. - 85. - Whoa. - I really like that. - Krinkle Cut Habanero Lime. - Okay. Look how big this thing is. - You could build a freaking house with these things. They are so crunchy. They are stout. - Like a siding, - Like a Spanish style roof.

This one has the most spice of anything we've tasted so far. - There's a kind of complexity to this, - But the potato really comes through as well. It's interesting. That's fun. What was it? - Habanero Lime. And I'm tasting the different layers. It was like a little, I'm still on the journey. - I've gotta give that a surprising 71. - I'm gonna give that a solid 79. - I didn't think I'd like it. - Krinkle Cut Salt and Fresh Ground Pepper. - So, salt and pepper.

- That was a foldy. - Mine was folded too. What do you think it is about the way. that it's all coordinated? - They haven't given us any foldies yet, because I'd get too excited about the folds. - The pepper is strong in this one. - I'm a fan of the black pepper, but I'm realizing that it doesn't work. - It doesn't work? - I actually don't think it works that much. I wouldn't wanna eat more than four of these. - So, you're a four chip man? - I'm a 49 for this, yeah. - I like it better than that. It's not great, but I'll give it a 65. - Krinkle Cut Truffle and Sea Salt.

- Oh, now we're getting fancy. - Truffle, like pigs digging for these? Ooh, that's strong. Your breath is gonna be kicking with this. - That's a really fancy chip, y'all. - Whoa! It's a great taste, but again, how many of these could you eat? - More than four. - Maybe nine. - That's not really how I think about chips. - I'm gonna give it a score I've never given. on a gut check ever. 59. - You're going on record?

- I don't think I've ever given a 59. - I think this one's. - It's just a number I didn't really think about. - I think this is actually great. 78. - Krinkle Cut Himalayan Salt. - Oh, all the way - This is gonna be. - from the Himalaya. Almost got your finger that time. - Basic. - Can you taste the altitude? It just tastes a little bit like a gimmick to me. - They've oversold this one. 30. It's not that it tastes bad. It's just that you're. - You're reacting to the marketing.

You feel like you've been manipulated. - You wanna be in the Himalayas. and you're down here in the foothills. - It's a good chip. 66. - Organic Country Style BBQ. - They got lots of types of barbecue. Country style. - I'm not a barbecue chip guy. - Well, 'cause barbecue flavoring is trying to represent. something that is already a thing. You know what I'm saying? - Yeah. - It's fakey. - It is fakey.

- I do like country style, though. - I'm gonna sink it down to 33. - I'm gonna give it 52. - Organic Salt and Fresh Ground Pepper. - Organic Salt and Fresh Ground Pepper. Oh, it's a foldy again. - I've got a foldy. - They coordinated the foldies. - I can taste that organic salt. It's not been fertilized. - It tastes healthier. No pesticides on those salt plants. - And the pepper is better. - Salt comes from a plant. - The pepper is a lot better.

- Isn't it weird that pepper comes. - 58. - from a plant and salt is just a mineral? But we mix them together, and act like, nobody says anything about it? - I wish you wouldn't have told me that? Now that's all I'm gonna think about, 'cause you're supposed to group them. - I like that one. 68. - Organic Sea Salt. - I mean, I can't taste the organs, can you? I can taste the organic part of the ocean. I believe it's the part of the ocean right outside. of the great Pacific garbage patch,

- I'm gonna give that. - just on the outskirts of it. - A 56. It's nice, but. - It's solid, but I'm not gonna like write. letters about it. 63. - Organic Salt and Vinegar. - Okay, here we go. - My particular chip was disappointing. - The chip was not as crunchy as the Original. Salt and Vinegar, which I gave a 96. - No, it's not. - The flavor is on point, but. - You're right. - The chip is weird. What happened to the chip? - Yeah. - 81. - 60.

- Organic Jalapeno. - Okay. We didn't even like the real one of this. Flavor is better than the regular jalapeno. What is happening in my mouth? 78. - 66. - And that concludes that category. Please Topo Chico it up if you would like. - Did you just use Topo Chico as a verb? - Yeah. Our final category is the Limited Edition.

Kettle Brand Chip category. Are you ready? - Yeah. - Yes. - Starting with Apple Cider Vinegar. - Oh, interesting. - What? Ooh. - Sorry. I'm missing a balancing flavor. I like it, but I'm missing. - It's very authentic. - Something to offset it a little bit. - to apple vinegar, but maybe there's not enough salt. - 61. - Yeah. It just didn't really do it.

I gotta give it a 61. - 61. - And that concludes the Limited Edition. Kettle Brand Chip category. - That was it? - You have now tasted. all the kettle brand chips, and your scores. will be tabulated so we can take a look. at our top four chips. - Do your thing, guys. We'll just sit here and eat more chips. - Now we may be pretty good at eating food, but you know what? The Mythical Kitcheneers are good at making food. and having a good time while they do it. You can watch them recreate dishes from hundreds of years.

ago or learn how to transform freezer food. into a tasty treat. It's all happening over at the Mythical Kitchen channel. Go over there and tell them we sent you. - Okay guys, according to you, the top four flavors of kettle brand chips. in no particular order are Sea Salt, Sea Salt and Vinegar, Pepperoncini, and Honey Dijon. - Ooh, look at that lineup. I like the color profile. - Does it surprise you? - Got a little brown, a little blue, a little green, a little orange.

Let's start here with the orig. Oh, I got a foldy again. - Did we taste this really early on? - Mm-hmm. Classic is good, but oh, I got a foldy. - I got a foldy as well. I don't know how you get any better than that, but. - And this one's kind of an acquired taste for me. I do want to acknowledge that some people. just don't like the taste of vinegar, but then if they keep eating it. - But, are those people here? - Nope. - I don't see them. - If you keep eating it, you'll start liking it.

I'm gonna choose a foldy. - Now, I love to put these on a pizza every once in a while, - Oh, really? - these peppers. You know, like? - Oh, the peppers. - Papa John's will throw these into your pizza box. without even asking about it. - This was a huge surprise for me. Yep, yep, yep, yep, yep. 'Cause I thought the cheese was gonna make into this one. Like you barely missed, I bet. - I don't know what happened. I don't even know what happened. That's a really, I don't know which one I like better, now that I'm having this again. - I know, this one came out of nowhere, man.

It's not even my thing. And then you've got Honey Dijon. - You said that pretty fancy. - Very sweet, sweet, the sweetest. I'm trying to get a foldy, but I can't. - I really liked the Honey Dijon, but. - It's more of a second bag. - It's trying a little too hard for me. - Yeah, this should never be the first bag you bought. - Well, let's pick the third place. - But you should always buy two bags. - What gets third place, the Dijon or the Sea Salt?

I mean, I feel like. - I, kind of, like the Dijon. I feel like it's something different. - It's interesting. - It's interesting. Let's get rid of that. - Get rid of that. So we're putting this up as the third place. - Yes. - Oh, look, it blends right in. - So now that comes down to, what I almost gave a perfect score, a 96, was something I didn't even know existed, but I'm so glad it does. - It's got a nice kick to it. It's not as much of a kick in the pants as the vinegar.

Both of these are so great, because with such a high. crunch capacity that's contained in these chips, you're ready for a big crunch kick. You might as well get a flavor kick that matches. or surpasses it. There's no denying that this has the bigger flavor. kick of the two. - And it's a flavor kick that starts strong. and finishes stronger. And I am just in love with it. - I'm telling you, let's call this the dark horse.

that almost made it. But yeah, I agree with you, man, give it the speech. - There you go. The official chip that we ship the best Kettle Brand. flavor that there is. Salt and Vinegar! - Whew! Yeah. I feel good about that. And I think everyone is gonna agree, except for those that we're not gonna listen to. - Right. That's how this works. This is not a democracy. - Thanks for subscribing and clicking that bell. - You know what time it is.

- Hey, Rhett and Link, my name is Laird from San Diego. I have cerebral palsy, and I love watching your show. It is time to spin the Wheel of Mythicality. - Thank you, Laird, for being your mythical best. - We love the Junior watching our show. - Click the top link to find out if we can guess the chip. from the sound of the crunch in Stevie's mouth. in Good Mythical More. - ASMR? Kinda. All right, and also to find out where the Wheel. of Mythicality's gonna land. - It kinda looks like a matzah ball. Can I eat it? And have you ever eaten the raft?

Don't eat it.