My affinity for these started in my teen years. Equipped with an inexplicable sense of invincibility and an underdeveloped prefrontal cortex, I used to ask for a water cup at the register, walk over to the drink dispenser and unlawfully snag a bag of potato chips from a giant basket above the pick-up area on my way to fill the cup with raspberry iced tea. (I know, I know—peak juvenile delinquency.) But I would still order the baguette as my side for years—it wasn’t until recently that I realized just how good the potato chips actually are.
First, they’re kettle chips, which are usually cut thicker than standard potato chips, making them sturdier and crunchier. They’re also typically cooked longer than standard chips (hence their drool-worthy, golden appearance), which enhances their crispness, due to the starch in the potatoes having more time to absorb their moisture.
Yes, Panera Bread’s chips are superbly crunchy and thoroughly fried, resulting in an almost caramelized flavor. But what really sends me every time I eat them is the Goldilocks-perfect level of grease. The chips leave your lips and fingers feeling just a touch slick with oil, but not so much that it becomes unappetizing. They’re also flawlessly salted, making them a stellar pairing for cheesy soups, savory sandwiches and zippy salads alike. They can complement anything without stealing the spotlight (except in my house, where they often do anyway) or tipping the scales in terms of taste or indulgence.
Since I often need to order multiple entrées from Panera at once for my job, I usually have a stockpile of the potato chips on hand for future snacking. I love using them to scoop up refried beans, canned tuna or Nutella. I also love crumbling them into rice bowls with chicken or veggie burgers for crunch.
