Miss Vickie's · Snacks
Kettle-cooked potato chips meet an applewood-smoked barbecue seasoning here, so you get thick crunch under a sweet, lightly smoky glaze. Miss Vickie’s uses its ridged, kettle-cooked style, which tends to hold more seasoning than a thin chip and gives each bite a sturdier snap. Compared with the brand’s Smokehouse BBQ, this version leans softer and a little fruitier, with less of the dark, hickory-style edge. Salt, potato, oil, sugar, tomato, vinegar, and spice notes all show up in the mix, depending on the batch and market.
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