> I'm quite fond of kettle-cooked potato chips. They have a body and a weight that normal, wimpy potato chips don't have. But now I'm curious about something: are kettle-cooked potato chips a phenomenon unique to New England, or do folks living elsewhere have them, too? I'm fairly sure the kind seasoned with sea salt is only available here.

Here in Norway we have something called "Chips O'hoi" (a word play on "ship o'hoi!", I don't know if that's a Norwegian or "international" expression), which are seasoned with sea salt.

And we also have different "old style" chips, made from unpeeled potatoes, fried in peanut oil. They're labelled with words like "original", because they're supposedly made the way the first potato chips were made.

Trav"they're quite good, actually"holt.