What makes Zapp's different? Well, for one thing, they aren't so thick that they embed in your gums when you bite into them. Secondly—and more importantly—they're cooked to a nice golden blond and heavily seasoned. None of the bitter dark brown spots; they pack all the delicate flavor and overt saltiness of a Lay's or a Wise chip, with just a bit more crunch to 'em. But the other great thing is the flavors. We try them all; here are our notes on each!
'zapps' on Serious Eats
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.