The $2.79 Kroger Find That I’m Stocking Up For Summer

Last summer, my friends and I spent nearly every weekend at the lake, so I got very good at packing the perfect snack stash. You need something refreshing (watermelon, sparkling waters, popsicles with ice packs), something filling (a good deli sandwich or meat sticks), and something salty.

This year, I’ve already found the salty snack I’ll be reaching for all season: Kroger’s Hatch Chile Kettle Style Tortilla Chips. At just $2.79 for an 11-ounce bag, I’m hooked. For the road trips I’ve already been on this year, I’ve found that I need to bring two bags: one for the drive up and one for the way back. They’re crunchy, slightly oily from the frying (in a very good way), salty, and spicy from the Hatch chile.

I’ve also been having way too much fun finding new ways to eat them—crumbled into sandwiches, used as a spicy-salty rim for margaritas, and obviously for scooping up guac, pickle dip, or queso.

Why I Love Kroger’s Hatch Chile Kettle Style Tortilla Chips 

Tortilla chips never really excited me. If they were in a bowl at a party or laid out alongside other snacks, I’d happily choose another option instead. But I started to understand the allure when I tried the kettle-style version—a thicker, crunchier baby of the original, fried in batches to get those elusive folded-over chips. I could easily finish the whole bag, crave it, and go out of my way to pick up a bag or two.

On the spice scale, I’m firmly in the “one pepper” zone—the kind of person who checks menus for those little pepper icons and immediately avoids anything with more than one. If you also go red-faced and sweaty at the mere mention of ghost peppers, rest easy: Hatch chile is your friend. Milder than jalapeño, with a smoky, slightly grassy flavor, it adds depth without blowing out your tastebuds. 

Other Ways To Use Hatch Chile Kettle Style Chips 

Sure, you can mindlessly snack on them straight out of the bag (guilty), but they’re surprisingly versatile, too. Here are a few of my favorite ways to get creative:

• Adding crunch to a sandwich: Layer in extra crunch into your BLTs or even grilled cheese.
• Rimming a margarita glass: Crush the chips finely, mix with a little flaky salt, and press onto the rim of a lime-wet glass. It’s spicy-salty heaven.
• Scooping guac or pickle dip: Their sturdiness means they don’t break mid-scoop—a must for chunky dips.
• Topping a taco salad: Crushed chips bring texture and heat to a salad, kind of like spicy croutons.
• Breading for chicken or tofu: Pulse in a food processor and use in place of breadcrumbs for a crunchy crust.

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