In addition to Pi(e) Day, it's also National Potato Chip Day. A busy day for food holidays apparently! You can easily celebrate with your favorite storebought bag of chips but if you really want to take your greasy fingers to the next level, here are 7 recipes: potato chips from scratch, a creamy onion dip for scoopage, kitchen sink dessert bars, and more. More

Initially, the combination of beaten eggs and potato chips might be a tad strange. But if you're like me, the more you think about it, the more it seems like absolute genius. More

If you're a Salt and Vinegar chip fan, you probably really like them. You probably like them to make your eyes water a few tears, your nostrils flare a few flickers, your lips turn white from all the seasonings, and your tongue to be coated in all that sour, salty tang. SEHQ is home to many S&V chips fans. It was a given that this taste test needed to happen. We tried 15 different brands to find our favorites. More

You have to hand it to the British Isles—they really appreciate their snacks. St. Paddy's had us thinking about McVitie's Hobnobs and Tayto's cheese and onion crisps, which reminded us of all the British snacky foods as well. Here are 11 of our favorite munchable treats from across the pond. More

I've gone on record stating that I don't like kettle-style chips, but that was before I had Zapp's, a regional brand available throughout Louisiana.* Their regular flavor are thick-cut, extra crunchy, and very light blond in color, as all good chips should be, but it's their specialty flavors that really shine. More

I'm going to come right out and say it. The past seven days (eight, really) constituted hell week for this serious dieter. An extremely pleasurable hell week, but a hell week nonetheless. Why do I say that? Consider the following meals of fried chicken in Nashville, pulled pork sandwiches at Big Apple Barbecue Block Party, and our office taste tests this week involving kettle chips, chocolate chip cookies, and sliders. More

After the long bouts of testing that I did for this week's Burger Lab post on french fries, a thought struck me this morning, and was later asked by Serious Eats member rps in the comments section of that post: How would the boil in acidified water affect the outcome of potato chips? Here are the results from my test. More

[Luxirare] The problem with opening up food and fashion website Luxirare (the blog that brought you Pie Lollipops) is that one could easily spend days on end entranced by its incredible photo spreads. In this post on potato chips, we see the making of these stunning snacks in dozens of images—from paper-thin potato sheets to the red pepper, cilantro, and vanilla chips seen above. It's often said that food is a form of art; looking at these photos, it's clear that making it can be, too.... More

“I will never, ever eat chips out of a bag again. They will be dumped in the bowl.” It's safe to drool. These aren't the chips in question. Emma Schweiger of Janesville, Wisconsin, found a Nokia cell phone in a bag Clancy's Ripple Chips she bought from her local Aldi's. The phone wouldn't turn on, Schweiger told the Janesville Gazette, so we're assuming she didn't call its owner and put to rest the question that surely everyone must be asking: How did it get in there? It did have a "discolored circle" on the back "as if it was once connected to a belt clip." [via Engadget]... More

The Brits are known for some wacky potato chips flavors—think Prawn Cocktail and Roast Chicken. When I first moved to England I committed myself to tasting them all, the only flavor I absolutely fell in love with being Sweet Chilli, as in Thai Sweet Chili Sauce. Now, powerhouse British "crisp" producers Walkers is asking the nation to vote for the next big flavor in its "Do Us a Flavour" competition that lasts until May 1. Being a Serious Eater has certain risks, and in the line of duty, I bit the dust—crazy-flavored dust that coated each and every chip. Eaters from around Britain sent in flavor ideas, and you'll never believe the finalists: exotic Crispy Duck & Hoisin, everyday... More