Skin-on crinkle-cut chips in a frozen bag, with ridges running through each piece for extra texture. They're meant for oven baking or air frying, and the skins stay on, so you get a bit more bite at the edges. Compared with straight chips in the same range, these have a wider surface area and a more uneven finish. Crinkle shapes also trap oil or seasoning differently, which changes how they brown and crisp up. Cook them from frozen until golden, usually about twenty to twenty-five minutes, turning once halfway through. Ridged surfaces hold ketchup and other dips better than a smooth chip, making them a good choice for kids or anyone who likes to load up their plate with sauce.
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