"Lagasse might be onto something. Think about what happens when you freeze cooking oils. The fat content means that oils don't freeze like water; they develop a gel-like consistency before solidifying. Zapp's chips - like its Bayou Blackened Ranch potato chips - are made with vegetable oil that may include peanut, corn, sunflower, and/or canola. When frozen, the oil in these chips will indeed solidify, giving the chips' natural crispiness a toothsome snap and providing a more concentrated flavor of savory richness."
"This works especially well with Lagasse's preferred brand of Zapp's because they're kettle chips. The difference between regular and kettle chips is that the latter is cut thicker and also cooked in batches at different temperatures, compared to standard chips' one steady temperature. The results are more crunchiness and an almost caramelized quality from the cooking method, both of which provide a perfect backbone for that layer of frozen-oil snappiness and richness."
Chef Emeril Lagasse freezes Zapp's potato chips before eating because freezing coagulates the peanut oil and improves taste and texture. Cooking oils develop a gel-like consistency when chilled, so vegetable-oil fried chips containing peanut, corn, sunflower, or canola oil will solidify and deliver a toothsome snap plus concentrated savory richness. Kettle chips amplify the effect because they are cut thicker and cooked in batches at varying temperatures, producing extra crunch and a slight caramelized quality that pairs with frozen-oil snappiness. Freezing also helps keep chips fresher longer by slowing the effects of air, temperature changes, and moisture after opening.
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